GOLD RUSH GRILLED SALMON & HEIRLOOM TOMATO CONCASSE

GOLD RUSH GRILLED SALMON & HEIRLOOM TOMATO CONCASSE

 

Dry Rub for Salmon

(Makes ½ cup for 12 filets)

INGREDIENTS

1/4 cup kosher salt
1 teaspoon lemon-pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon dry thyme
1 teaspoon dry oregano

PROCEDURE
  • Mix all ingredients in a bowl. Rub can be added to fish up to 4 hours prior to grilling.

Gold Rush Grilled Salmon

INGREDIENTS

Salmon filets, skin off – Six ounces per person
Lemons, sliced in wedges
Olive oil

PROCEDURE
  • Light a clean, well-oiled grill to medium heat
  • Lightly pat the dry rub on one side of the filet and then lightly coat same side with olive oil
  • Gently place the salmon with the seasoned side on the grill
  • Cover the grill (this will help seal the flavor into the fish) and cook until nearly done on this one side, approximately 8 to 10 minutes
  • Gently turn over fish and finish cooking for 3 to 5 minutes
  • Transfer to a serving plate
  • Serve with fresh lemon wedges

Heirloom Tomato Concasse

(Makes 2½ cups)

INGREDIENTS

2 cups peeled, seeded and chopped heirloom tomatoes
1 teaspoon chopped garlic
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh chopped basil or Italian parsley or fresh dill
2 tablespoon extra virgin olive oil

PROCEDURE
  • In a small sauté pan, cook the garlic in the oil until light brown in color, 3-5 minutes on medium/low heat.
  • Cool and add all ingredients and mix well; pour into a covered air-tight container. Concasse can be stored up to one week.

Top Ten Tailgate Tips

1. Use disposable cups, plates, napkins and utensils
2. Use a large plastic storage bin to transport supplies
3. Take a supply of zipper-lock bags, large plastic trash bag and a roll of paper towel for post-meal clean-up
4. Never use water or citrus/vinegar based marinade – water tends to make the fish stick to the grill and citrus/vinegar will actually begin to ‘cook’ the fish
5. Oil the grill
6. Always use medium/high heat
7. Always put the seasoned side down on the grill first
8. Season the fish up to four hours prior to grilling
9. Take plenty of ice, even if that means hauling extra coolers
10. Clean up after yourself – leave your area cleaner than you found it