A Fish Story

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Added: Fri Nov 16th 2:38pm
Posted in: Cuisine

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So my neighbors Patty and Pete call me and says a few friends are coming over.
They've got some great wines lined up, and Patty is doing her famous smoked pulled pork shoulder. She says she has some salmon there, too....and hey, can I toddle on over and do something for the crowd there with it. By the way, we want to eat in 60 minutes.
This is okay with me...First, it's Saturday and UCF is playing later on, so I have a little time between the Gator game finishes and the Knights come on...and more importantly, I'm really hungry. I cook pretty quick when I'm in starving mode.

Here's what we did for the Salmon:

Patty gave me a whole Salmon Filet.
I washed it off, put it on a half sheet pan (cover the pan with aluminum first). Next, I went to grab a tupperware container..
Why? Does Tupperware go good with Salmon? Well, kind of....
We're doing a wet rub ( called a Slurry) for the Salmon, and it all starts with all the ingredients getting tossed into the tub...

Here's the recipe:
One tablespoon of the following in the Tub: Madras Curry, Hot Hungarian Paprika, Chili powder, Cumin, Red Pepper Flakes
Two tablespoons of: Granulated Garlic ( no salt...), dry Leaf Basil
Three heaping Spoons of Brown Sugar
Then....
A splash of Balsamic Vinegar
An eighth cup of Orange Juice
Two oz of Olive oil
Two oz of Soy sauce
A shot of Tequila

Stir it all together until blended and let it set up for 15 minutes. If the rub is a little dry, add a little more orange juice. You want the consistency to be fluid but not watery.
Rub the mix all over the Salmon.
Let it set for another 10 minutes.
Go outside and light your grill ( yes, it can be done in an oven, but it's not quite as good).
Put the whole tray on the grill ( the aluminum keeps the salmon from sticking to the pan). Try to keep the fire low to medium.
Cook the fish til it's done...by the way, the marinade should reduce to a syrupy glaze due to all the sugars in the recipe, so make sure you pour it ( you'll actually paint it....over the fish from the pan...
Pull it out and let it rest for 10 minutes and then....
Pour a beer, grab a glass of Sauvignon blanc or even Pinot Noir....
and cut a piece of salmon.

And of course, Go UCF!!!