Northwest Grilled Samon

* Exported from MasterCook *

Northwest Grilled Samon

Recipe By : Mark Scott
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole salmon fillet -- * see note
2 tablespoons butter -- melted
3 tablespoons honey -- melted
1 tablespoon dill weed
2 cups alder wood chips -- opt

Have the samon filleted leaving the skin on. This is important. Keep cold.
Melt together and melt the butter and honey in the micro or another way.
Lay the fillet out skin side down and pour over or quickly brush on the honey
and butter.
Sprinkle the dill weed over.

By having the filet cold the honey and butter mixture will congeal and the
filet will be easy to handle.
Place the filet skin side UP over a moderate grill.
As soon as the meat just starts to firm up turn to skin side down. (The skin
will keep the filet together)
Remove from the grill as soon as the meat starts to flake.
On large filets I use two spatulas.
Serve with a green salad and augratin potatos.

- - - - - - - - - - - - - - - - - -

Suggested Wine: Any dry white, I'm not particular.

NOTES : Having spent a few years chasing the wiley samon about the northwest
U.S. and Canadian region I came to like this way of grilling the most.
It is very simple which is good for me and it is very delicious which is good
for many. The alder smoke adds to the realisim of the north woods and is the
way the native peoples do it. I have found that while preparing this meal in
other parts of the U.S. I can usually find all the alder one needs by calling a
small cabinet or furniture shop. They usually have a lot of small cut off ends
they will be more that happy to part with.
If you ever get to go to a potlach dinner you might get to sample this way of
grilling samon.