I feel like I owe you guys an apology. I’m sure when you read last week that this was Grill Week on Dinner: A Love Story, that you were picturing sizzling ribeyes, creamy slaws, fatty ribs — Not a bunch of healthy lean meats and omega-3-rich fish. (It’s only Thursday, and it’s only May, so don’t worry, there’s still plenty of time to redeem myself.) But I would like to remind everyone that this is precisely why I’m so happy that the Weber is open for business again — because grilling makes it is so easy to impart deep, rich flavors without relying on a whole lot of fat.
This salmon brushed with candy-like hoisin sauce, will become your go-to fish dish of summer 2010. But the real learning here is the potatoes. Buy them fresh and buy them little, wrap them in foil with a little olive oil, salt, and pepper, then put them on the grill grate for 30 minutes. (Listen to them — if they sound really sizzly, check to make sure they’re not burning.) When they’re cooked, dump them into a bowl, smash with a fork, just so enough so the flesh bursts out of their skin, pour a little more olive oil on top, a squeeze of lemon, whatever chopped fresh herbs you’ve got (we used mint) and a dollop of sour cream or creme fraiche. (There, that’s not so healthy, right?) We had baby bell peppers and super fresh asparagus leftover from Monday night’s chicken-asparagus-potato-salad menu so we threw those on the grill to round out the plate.
Simple and Sweet BBQ Salmon
Anyone got a kid obsessed with the color pink? Make sure you point out that this fish fits right into the plan — that’s how we convinced Abby to embrace salmon when she was about 3 or 4.
Marinate a 1-pound piece of wild salmon in olive oil and 1-2 tablespoons soy sauce for about 30 minutes.
In separate bowl, whisk together 2 tablespoons hoisin sauce and the juice from one lime. Set aside.
Grill salmon about 3 to 4 minutes per side. Brush with the hoisin-lime sauce and grill, flesh-side down, for another 3 minutes. Serve.