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    from "The Great American Seafood Cookbook" by Susan Hermann Loomis

    This is a wonderful way to prepare salmon for a crowd. The lime and ginger are perfect complements to the fish. The butter adds a touch of moisture and protects the salmon from the smoke. You must either use mesquite charcoal to build the fire, or place 1 cup of moistened, drained wood chips around the fire, so it smokes lightly just before you place the salmon on the grill. You don't want an overpowering flavor of smoke on the fish, just a hint.

    Try this with a lightly chilled Pouilly Fume, or a clean American Sauvignon Blanc. To prepare this salmon for two people, cut the ingredients by half.

    Makes 4 servings

    1 salmon fillet (2 pounds)
    1/2 teaspoon salt
    1/2 teaspoon freshly ground white pepper
    1/4 teaspoon freshly ground black pepper
    2 tablespoons minced lime zest
    2 tablespoons minced fresh ginger
    1 teaspoon fresh lime juice
    4 tablespoons unsalted butter, melted

    Print recipe

    1. Rinse the salmon fillet and dry. Cut crosswise into 4 equal pieces. Remove as many bones as possible using a strawberry huller, bone puller or needle-nosed pliers.
    2. Prepare a good-size fire in a barbecue. Let it burn until the coals glow red and are slightly covered with ash.
    3. Season the salmon with the salt and pepper. Sprinkle on the lime zest and the ginger and press them gently into the salmon. Thoroughly oil the grill using a paper towel dipped in vegetable oil. Set the grill about 3 inches above the coals.
    4. Place the pieces of salmon on a sheet of aluminum foil that is about 2 inches larger than the salmon. The foil shouldn't cover the grill; you want the smoke to flow up and around it. Place on the grill. Stir the lime juice into the melted butter; pour half of it over the salmon, moistening the pieces all over. Cover the barbecue, making sure the vents in the top and bottom are open. Cook for 8 minutes. Pour the remaining lime butter over the salmon. Cover and cook until the salmon is just opaque through, about 7 minutes. Check for doneness by making a cut in the thickest part of the salmon and pulling back the meat.
    5. Transfer the salmon on the aluminum foil to a work surface. To serve, remove from the skin by sliding a sharp knife or a spatula between the fish and the skin.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Verlasso Farm-Raised Salmon Fillet - $12.99/lb
      Limes - $0.99/ea
     Farm Fresh
      Ginger Root - $3.99/ea
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      FreshDirect Ground White Sarawak Pepper - $3.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
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