In this video we went a little crazy and said that "in some ways salmon is America's fish." That may be a bit of an exaggeration, as there are fantastic ways to prepare salmon (on the griddle!) from around the world, but there is no question that Americans love their salmon smoked, grilled, cured and baked with a thousand different seasonings. This is a recipe that we found online and adapted for Little Griddle outdoor griddle. It is so delicious, so wonderful that you may think of it as the best way to prepare salmon, and it is excellent with griddled or grilled vegetables as well.
To make the salmon, you will need:
- 4 6-ounce salmon filets
- Sea salt, to taste
- Cracked black pepper, to taste
- high-heat griddle oil (vegetable, rice bran or grapeseed)
To make the vegetables, you will need:
- 1 bunch asparagus (about 1/2 a pound)
- 4 to 6 cremini or portobello mushrooms, cleaned and with stems removed
- 1 small zucchini, cut 1/2-inch into rounds
- 1 small yellow summer squash, cut into 1/2-inch rounds
- Sea salt, to taste
- Cracked black pepper, to taste
- high-heat griddle oil (vegetable, rice bran or grapeseed)
To make the glaze, you will need:
- 2 Tb soy sauce
- 2 Tb orange juice
- 1 Tb honey
- 3/4 tsp grated fresh ginger
- 1/2 tsp rice wine vinegar
- 1/4 tsp sesame oil
Mix all of the ingredients for the glaze and set aside. Pre-heat griddle to 350 degrees or medium heat. When hot, brush one side of the griddle with oil and place the vegetables on the surface to begin cooking. Sprinkle the tops with salt and pepper and allow the bottom to begin to color. When the vegetables begin to color, turn and cook the second side. Brush periodically with glaze and turn every few minutes to evenly caramelize the surfaces. Maintain moderate heat so that the glaze does not burn.
Sprinkle the top (non-skin) of the salmon filets with salt and pepper. When the vegetables have cooked for 5 minutes, brush the other side of the griddle with oil and place the salmon skin-side down on the hot griddle. Brush with glaze and cook for 5-6 minutes (time will vary with grill heat output).
Carefully turn salmon, brush with glaze, and cook for another 5-6 minutes or to desired done-ness. Remove salmon and vegetables to platter and allow to rest for five minutes. Serve and enjoy.
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