email this pageOil it up. While fattier fish, like salmon, stick less to the grill, the fact is that all fish have a tendency to stick to the grate. To prevent this, dry the salmon well with a paper towel and coat the fillet with a small amount of oil just before grilling.
Clean it up. If the grates are not pristinely clean—you guessed it—the salmon could still stick or fall apart. Scrape the grates until nothing is left on them. Then, rapidly brush a lightly dampened cotton (not nylon-based) rag over the grates to remove all the debris that was loosened by the brush.
Heat it up. A really hot grill prevents sticking and creates delicious char marks quickly so the salmon does not overcook. You can always lower the heat later on in the cooking process if necessary.
Cook it up. As salmon fillets cook quickly over high heat, it’s easy to overcook them. Watch the doneness closely. They’re best when the center is still a touch medium rare and dark pink.
Story and recipes by Chris Koetke, dean of the School of Culinary Arts, Kendall College, Chicago, Ill.
Peach-Raspberry Cobbler
Photo: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
Crust:
1 1/2 cups all-purpose flour
1/2 cup ground pecans
1 1/2 tablespoons granulated sugar
3 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons vegetable shortening
2 to 3 tablespoons ice water
Filling:
4 cups peeled, sliced peaches
1 1/2 cups raspberries
2/3 cup brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg beaten with 1 tablespoon water
2 teaspoons turbinado sugar
Instructions
1 1/2 cups all-purpose flour
1/2 cup ground pecans
1 1/2 tablespoons granulated sugar
3 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons vegetable shortening
2 to 3 tablespoons ice water
Filling:
4 cups peeled, sliced peaches
1 1/2 cups raspberries
2/3 cup brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg beaten with 1 tablespoon water
2 teaspoons turbinado sugar
1. To prepare crust, place flour, pecans and sugar in a food processor. Pulse to combine. Add butter and shortening; pulse until crumbly. Add water and stir until dough holds together. Form into a ball; wrap in plastic and refrigerate 45 minutes.
2. Preheat oven to 425F.
3. Roll dough on floured surface into a 10-inch circle. Cut into 10 strips.
4. To prepare filling, combine peaches and raspberries. Add brown sugar, cornstarch, salt and lemon juice; mix gently. Spoon filling into a 11/2-quart baking dish. Arrange dough strips in a lattice pattern over filling. Brush with beaten egg and sprinkle with sugar. Bake 15 minutes. Reduce temperature to 350F and bake 30 minutes, or until golden brown. Let cool on wire rack. Serves 8.
Recipe by Jean Kressy.
Tips from the Test Kitchen
2. Preheat oven to 425F.
3. Roll dough on floured surface into a 10-inch circle. Cut into 10 strips.
4. To prepare filling, combine peaches and raspberries. Add brown sugar, cornstarch, salt and lemon juice; mix gently. Spoon filling into a 11/2-quart baking dish. Arrange dough strips in a lattice pattern over filling. Brush with beaten egg and sprinkle with sugar. Bake 15 minutes. Reduce temperature to 350F and bake 30 minutes, or until golden brown. Let cool on wire rack. Serves 8.
Recipe by Jean Kressy.
Wine Pick: Delight and surprise everyone by serving a lightly sparkling Moscato with this casual cobbler. The refreshing, every-so-peachy wine will match the flavors well here. Better yet, Moscato is generally very low in alcohol—and how perfect is that for a hot summer night?—Wini Moranville
Nutritional Information
Per serving: 330 calories, 14g fat, 10mg chol., 4g prot., 51g carbs., 2g fiber, 75mg sodium.
Orange-Fennel Relish
Photo: Mark Boughton; Styling: Teresa Blackburn
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Use a whole chopped orange. Cut off as
much of the peel and white pith as possible.
Ingredients
much of the peel and white pith as possible.
Ingredients
1 cup chopped, peeled orange
1 cup chopped fennel bulb
2 plum tomatoes, seeded and chopped
3 tablespoons finely diced red onion
¼ cup pitted kalamata olives, cut into halves
1 tablespoon minced parsley
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon black pepper
Instructions
1 cup chopped fennel bulb
2 plum tomatoes, seeded and chopped
3 tablespoons finely diced red onion
¼ cup pitted kalamata olives, cut into halves
1 tablespoon minced parsley
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon black pepper
1. Combine orange, fennel, tomatoes, onion, olives and parsley. Combine oil, lemon juice and pepper, whisking well. Add to orange mixture, tossing gently. Let stand several hours before serving.
Makes 2 1/2 cups. Serves 5.
Recipe by Chris Koetke
Nutritional Information
Makes 2 1/2 cups. Serves 5.
Recipe by Chris Koetke
Per (1/2-cup) serving: 70 calories, 4g fat, 0mg chol., 1g prot., 9g carbs., 2g fiber, 100mg sodium.
Tuscan-Rubbed Salmon
Photo: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
2 teaspoons Italian seasoning
1 teaspoon sweet paprika
½ teaspoon ground coriander
½ teaspoon ground fennel
1 ¼ teaspoons ground black pepper
3/4 teaspoon salt
¼ teaspoon garlic powder
4 (6-ounce) salmon fillets
4 teaspoons extra-virgin olive oil
Instructions
1 teaspoon sweet paprika
½ teaspoon ground coriander
½ teaspoon ground fennel
1 ¼ teaspoons ground black pepper
3/4 teaspoon salt
¼ teaspoon garlic powder
4 (6-ounce) salmon fillets
4 teaspoons extra-virgin olive oil
1. Prepare grill.
2. Combine all ingredients except salmon and olive oil in a bowl.
3. Brush each salmon fillet with about 1 teaspoon oil.
4. Press spice mixture on skinless side of salmon. Let stand 15 minutes.
5. Place salmon, skin side up on grill grate. Cover grill. Cook over high heat about 3 minutes. Flip and cook, skin side down, 5 more minutes or until done but still red in the center. The grilling time depends on the heat of your grill and the thickness of the fillet.
6. Serve with Orange-Fennel Relish. Serves 4.
Recipe by Chris Koetke.
Tips from the Test Kitchen
2. Combine all ingredients except salmon and olive oil in a bowl.
3. Brush each salmon fillet with about 1 teaspoon oil.
4. Press spice mixture on skinless side of salmon. Let stand 15 minutes.
5. Place salmon, skin side up on grill grate. Cover grill. Cook over high heat about 3 minutes. Flip and cook, skin side down, 5 more minutes or until done but still red in the center. The grilling time depends on the heat of your grill and the thickness of the fillet.
6. Serve with Orange-Fennel Relish. Serves 4.
Recipe by Chris Koetke.
Wine Pick: That fabulous orange, fennel and tomato salad is going to bring a windfall of color and flavor to the dish—and you’ll need a tomato-worthy wine to go with it. Look for a Sancerre from France’s Loire Valley. These whites are made from Sauvignon Blanc, but their grassy-minerally rootedness will keep the tomatoes in the salad from slugging it out with the zesty appeal in the wine.—Wini Moranville
Nutritional Information
Per serving: 370 calories, 26g fat, 85mg chol., 32g prot., 1g carbs., 0g fiber, 560mg sodium.
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