Simple but very tasty pesto.
Put all ingredients in the blender and mix it up till it’s a nice green substance. If too dry, just add some olive oil. Drops at a time.
Oh, a nice and warm sunday again…. It’s been way too long that we had a good sunday like this. Fortunately I always have something in the freezer to grill, but since I’ve decided to do more fish, then fish it is. Salmon. Always present in my fridge, and a thankful and enjoyable fish. I am kinda finished with the standards, salmon on a plank, mustard glaze etc. I wanted to do something different, and found the following.
Needed for the preparations :
Rub :
For the sauce, ready to be made later :
So, all of the above, and of course 1 or 2 pieces of beautiful salmon on the skin. (or 1 big one, of course)
Prepare the rub and make sure it’s all mixed well. Shouldn’t be too hard, but just go the extra mile.
Now take the salmon and make sure it’s got no grates in it. Just feel careful with your fingers and if you feel a pinch, use some pliery like device to jerk it out. No need to pull that out of your mouth, once eating it.
Make sure the meat is dry and apply the rub. Don’t be shy there.
Now seal it in a bag and keep it cool for a minimum of 1.5 hours. I did mine about 6.
Just make sure you take it out, about half an hour to an hour before you add it to the Q, to get warmed up to room temperature.
Light up the Q and bring the temperature to a constant 160 degrees celcius. ( I know …. but I’m based in Holland, so don’t judge…).
I started out with the glaze / sauce by putting on my Q grill pan and heating up the orange juice really gently. Once it starts to get hot, add the honey and the brown sugar. stirr well and once it starts to get hot again, add the worcestershire sauce. heat it up and keep it boiling until you get a nice warm and slightly thick sauce, that you can glaze your salmon with. It needs to stick stlightly.
Add the salmon to the Q, indirect, and put the glaze on it.
Close the lid and wait until it’s about 10 minutes in. If you have the core temperature pen, just try and see if you reach the 45 degrees Celcius already. If so, it’s done, if not, wait longer …. duh….
I’ve done mine with some grilled green asparagus and some sweet potato slices. It was a small piece of heaven here, so I really enjoyed it.
Easy recipe and definitely worth a try too! Have fun!
Time for a fishy weekend. I’ve decided that 2017 will be the summer of more fish from the grill. I was at a fresh fish market yesterday and I was getting so excited! All great stuff! But … Start simple. Trout. I decided to ask for 2 nice trouts, but the one he brought up was huge. Not a rainbow trout, but a decent big animal that has been caught and killed. Nice!
Now for a good recipe. Lemon would be to easy, but a slight bit of acid will do good, I guess, so orange it is.
For the marinade, I’ve used the following.
To start with this, grate the side of the orange, but only the orange part, not the bitter white, in a bowl. Add the juice of the orange as well. Now I’ve used the blender, but you can do it manually too, to chop up the parsley and dill. Bring to taste with a good dash of pepper and salt.
Now stir and set aside. Get the salmon and clean it out with some fresh water. Open it up and put a few good spoons full of this delicious marinade in it.
Now chop up the red onion and the fennel into rings and parts. Stuff them in there too, and put the fish in the fish grate for the BBQ. Put it in the fridge for some hours to let the flavours get into the fish. (Don’t forget to put a plate or something under it, otherwise your entire fridge will be wet from the moist and fish fluids. Just a tip.
So after a few hours in the fridge, heat up your grill, ready for direct heat. I’ve done some vegetables first until they were soft and moved them to the side table. Then it was trout-time.
Put a good amount of olive oil on both sides, to prevent real burning. Direct grilling for ab0ut 20 minutes, in my case about 25, cause the beast was BIG! then it was a matter of serving. I took an oven dish, since my plates are not big enough …. It was an 800 grams trout…. but loved every gram of it. Was great with carrots and some other veggies.
Definitely worth a re-run!
This rub creates the perfect flavor for a good burger.
Mix it all up well in the right amounts and you can even create a nice premixed batch!
This will create around 2 tablespoons of ‘magic dust’, but I’ll make some larger amounts for later use as well!
Just sprinkle on the burgers (both sides) before grilling.
Worth a try! I know I will!
I was planning on doing some ribs, this weekend, since we celebrate the kings day on monday and the weather was good. This relaxes me a lot, and I started out being in anticipation all weekend. Nice! Should do them more often, I guess.
To start out with the ribs, I needed some BBQ sauce first, and the true master of BBQ, Steven Raichlen, had a great recipe in one of his books, called Kansas Style BBQ ribs, with some great accompanying sauce.
How to make that sauce is described below, including some great pics.
Fenix BBQ 