| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
10 |
Servings |
INGREDIENTS
| 4 |
lb |
Salmon fillet, skinned |
| 3 |
T |
Cognac |
| 1/4 |
c |
Lemon peel, minced |
| 2 |
T |
Shallot, minced |
| 1 1/2 |
T |
Kosher salt |
| 1 1/2 |
T |
Sugar, brown |
| 1 |
T |
Thyme, fresh minced |
| 3/4 |
t |
Pepper |
INSTRUCTIONS
Place salmon fillets on heavy large baking sheet. Rub Cognac over
both sides of fish. Mix together all remaining ingredients in small
bowl. Rub over both sides of fish. Cover with plastic wrap. Top with
another baking sheet. Weight with heavy object. Refrigerate at least
6 hours or overnight. Prepare barbecue (medium-high heat). Grill fish
until cooked through, about 3 minutes per side. Transfer to plates
and serve. Note: Bon Appetit recommends a sturdy red wine, such as a
Beaujolais from Moulin-a-Vent. They also recommend serving with
sauteed zucchini. You could also diagonally slice thickly some
zucchini with peel left on and brush with butter, lemon and thyme
mixture and grill next to the fish; a Griffo grill would help but if
you sliced the zucchini thick enough and on a strong enough diagonal,
I don't think you would have problems with it falling through the
grill. Some fresh steamed green beans with butter and freshly ground
pepper would also be good. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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