Hang on to summer with grilled salmon

October 26, 2011 11:13:06 AM PDT
It is no secret that summer is gone, but you can keep the sunny season going just a little longer in your kitchen.

Since October is National Seafood Month, we had a Bill Benjamin in our ABC7 studio. He is the managing partner of the Bonefish Grill restaurant in Schaumburg. Benjamin gave us tips for grilling fish and showed us how to make grilled salmon with a Pan-Asian sauce.

Tips for Grilling Fish:
- Seek the freshest fish. Ask your fish market or grocery if they receive their fish daily or what frozen options they recommend.
- Ask about the origin of the fish you are buying, and make sure it has been stored at about 28 degrees Fahrenheit at all times.
- If a fish smells "fishy," don't buy it, and don't eat it. Look for shiny skin and undamaged scales. Press firmly on the skin, and make sure the fish regains its original shape quickly. Whole fish should have clear eyes, not cloudy.
- Purchase 1/4-inch-thick wood grilling planks from a gourmet food shop, Make sure they are large enough for the fish. Do not use wood or shingles from a home improvement store, because they are chemically treated and not food-safe.
- Soak the planks in water for three hours; this allows the wood to smoke and smolder without igniting on the grill. If the plank begins to flame on the grill, spray it with water.
- Skin-on fish like salmon cook best on a plank. If the filet has skin, cut a few 1-inch slits (about 1/4-inch deep) on the skin side, season the filet and place on the plank. Grill at 450 degrees Fahrenheit on medium-high flame, covered, for 9-13 minutes (cook to an internal temperature of 135-140 degrees Fahrenheit).

Bonefish Grill's Pan-Asian Signature Sauce
Active time: 30 minutes
Start to Finish: 30 minutes

Servings: 8

1/4 cup Olive Oil
1/4 cup Minced Ginger
1/4 cup Soy Sauce
1 cup Ketchup
1 cup Oyster Sauce
3 tbsp. Lemon Juice
1/4 cup Water
1/2 cup Sugar
3 tbsp. Coarsely Chopped Cilantro

1. In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.
2. In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan.
3. Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.
4. If desired, add a little hot water to the sauce to thin it.

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