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Thanks to Jayne and Mark, I think our attempt at this relatively easy grilled salmon entree was made perfect. We took their hint at less salt and the results were, well, delicious. We had an assist from Steve Koczela, here in DC, who brought along the requisite Boston and/or Milwaukee cold weather. We grilled in 28 degree air, with 40 MPH wind gusts. Delightful conditions.
The fresh berries available to us were blueberries, red raspberries, and large black berries. Top those off with Williamsburg Maple Syrup, what's not to like!?!?!
I tripled the juniper rub quantities, as we had about 2.5 lbs of Atlantic Salmon.
We added coal twice after we put the fish on to keep the fire hot. Cooking was totally indirect, and believe it or not, I think I can use the cedar planks again!!! Again, all in all, the salmon part of this meal was really easy. The fish simply melted in our mouths.
Roasted green beans with almonds and saffron rice as sides, Grammy's pinneapple chiffon cake for dessert.
WOW!! That sounds and looks great! How long did it take to cook?
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