Family Chow Hall

Simple Grilled Salmon

September 13th, 2006

Every week I make an effort to go through the grocery ads that come in the mail. I don’t usually clip coupons, and I’ll tell you why:

Suppose I see a coupon for Pop Tarts. The coupon is for 25 cents off. I clip it and put it in my wallet, but when I get to the store I usually find that the store-brand “toaster pastries” are 60 cents lower than the name-brand “Pop Tarts.” OR… I totally forget about the coupon and walk out of the store having paid full price for something I wouldn’t have bought in the first place.

But the grocery ads are different. If Pop Tarts are on sale, then I can compare prices when I get to the store and see if the store-brand is still lower or not. Then I can decide whether I want to put them in my cart or not.

I guess it’s just me, because it doesn’t seem like it should make much of a difference, but using the grocery ads works better for this woman.

Also, each grocery has it’s own specials. For example, last week Randall’s had milk on sale and HEB had salmon. I can take my ads to Wal*Mart and get the sale price on anything I buy there if it’s exactly what was advertised and I show the ad to the cashier. For many items I do this, but for some, I want to go to the individual stores to get their brand.

Sunday, while on a “date,” Pat and I went to our favorite grocery – HEB – to buy the salmon they had on sale. Their fish department is simply the best – the fish is always fresh, they will cut it just the way I like, and they even make sushi, which Pat likes to bring home for his Sunday night supper.

This is one of my favorite ways to prepare salmon. By the way, I usually like to shell out the bucks to get fresh, wild Alaskan salmon. You don’t want to know what they feed the farm-raised stuff.

Simple Grilled Salmon

1 lb. salmon fillet

Marinade:

¼ c. olive oil
2 T. lemon juice
1 t. minced garlic
¼ t. dried rosemary leaves
½ t. dried dill weed
dash of pepper

When I buy the salmon, I have the fella behind the counter remove the skin. Experts will tell you to cook it with the skin on for the best flavor. and they might be right, but I’d rather have it off. If the salmon is fresh, plan on cooking the first or second day you have it. The sooner, the better.

A few hours before serving, combine the ingredients for the marinade. Cut the salmon into serving-sized pieces and put into a zipper bag. Pour the marinade into the bag, and seal it up. When it’s time to cook it, heat up your grill and put the salmon over medium to low heat. Flip it after about 5 minutes, then cook another 5. Try not to over cook - the salmon should flake easily with a fork.

Serve with rice or potatoes and a nice green vegetable.

Entry Filed under: Recipes, Supper, Table talk