We love the gorgeous orange-pink color of salmon. Why not enhance it with the golden glow and rich aromas of saffron? The juice and zest of oranges, limes, and lemons add even more flavor to the marinade. A simple drizzle of basil oil nicely finishes these salmon steaks. Aside from the marinating time, these salmon steaks can be prepped and grilled in about 20 minutes.

TIMING
Prep: 10 minutes (plus 5 minutes for marinade)
Marinate: 1 to 2 hours
Grill: 8 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

GETTING CREATIVE
– To make Roasted Garlic Basil Oil, purée ¼ cup roasted garlic along with the basil and oil. Continue as directed, but use the oil within 2 days.

TIP
– If using 1½ pounds of salmon fillet instead of steaks, marinate as directed and then grill in a fish basket.

THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 cup Saffron-Citrus Marinade
4 salmon steaks, about 6 ounces each
½ cup olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup packed fresh basil leaves
Oil for coating grill grate
4 lemon wedges.

DIRECTIONS
1. Put the marinade and salmon in a large zipper-lock bag. Press the air out of the bag, seal, and refrigerate for 1 to 2 hours.
2. Remove the fish from the marinade and discard the marinade. Rub with 2 tablespoons of the olive oil and sprinkle with the salt and pepper. Let the fish rest at room temperature before grilling, about 20 minutes.
3. Heat the grill as directed.
4. Purée the basil and remaining olive oil in a blender or small food processor. Scrape into a small saucepan and bring to a simmer over medium-high heat. Simmer for 2 to 3 minutes, then pass through a fine strainer into a heatproof bowl or jar and let cool. (The basil oil can be kept covered in a cool, dark place for 4 to 5 days).
5. Brush the grill grate and coat it with oil. Put the fish on the grill, cover, and cook until it is just a bit filmy and moist in the center, 4 to 5 minutes per side. Avoid overcooking, as the fish will continue to cook slightly once removed from the grill.
6. Served drizzled with the basil oil, and pass the lemon wedges for squeezing.

   

This entry was posted on Tuesday, November 29th, 2011 at 7:32 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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