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.
My daughter is going through a major pink phase right now but sadly won’t touch salmon (or any fish). Oh well. Maybe I should try beets!
love this love story!! what a perfect meal!! can’t wait to try out. I have always been a little scared of cooking potatoes on the grill for fear of the wait but now I have a time frame….thanks.
I don’t know why I even bother reading your blog when I’m studying and can’t cook!!!! Here I am, stuck in the library for another probably 9 hours, and I’m droooooooling over your salmon. SO not fair!
Can’t wait til this weekend so I can try it!
Oh my…the potatoes sound heavenly. I love the addition of sour cream…I wouldn’t have thought to do that. Yum!
We tried your potatoes camping this weekend and they were a HUGE hit. Added chives & mint. Potatoes fed over 10 adults and EVERYONE liked them. Big success. Many thanks for the great addition to our summer BBQ list!
[…] it up there. A veritable celebration of farmer’s market fabulousness. Shredded romaine, “campfire potatoes”, fresh garden peas, tiny spring onions, asparagus, chicken, and some homemade pesto drizzled on […]
Hi Jenny. We made all this stuff this past week, it was so good we did it two nights in a row, making extra fish and vegetables, and then made the potatoes to go with steak later in the week again. A great excuse for my son to shovel in the sour cream, and to showcase those beautiful new potatoes out right now. Thank you!
Can you bake or broil this recipe instead of grilling?
This is magic salmon! We made it for fish averse guests who raved about it, my husband says it’s the meal of his dreams, and our two-year-old licks the plate.