Most Americans don’t. Fish is a great source of healthy oils essential for a healthy eye as well as protein necessary for lean muscle. Unfortunately, eating too much fish is just as bad for you as eating too much of anything else. I’m not a big person so I often only eat 3 or 4 oz. of fish. You may need more…but probably not a lot more. 6 oz. of protein is an adult portion and you should be getting a lot of that in other foods you have on your plate. I also often hear “I really don’t like fish.” Well maybe you aren’t cooking it right. So let me show you how I cook salmon. Currently, I can buy wild fresh sockeye salmon for $10/lb.
Barbequed Salmon
Heat the grill for 10 minutes with the hood down until the grill is 350. My gas grill needs to be on high but if you have a Webber you may need to be on medium-low.
Ready to go on the grill…
Place the fish skin side down on a piece of aluminum foil and place on the grill with the hood down. Don’t let the grill get too hot. It should stay about 325-350. Check the fish at 5 minutes and turn the foil end for end. The fish might be done but probably will take 3 minutes longer. When done the juice on the top of the fish should be set and the color of just set egg white.
Five minutes and not quite done…
If you have an accurate digital thermometer, the fish should test between 130-138 degrees and be springy to touch. Remove from the grill and let it rest for 5 minutes before serving.
Perfect, moist and done…
Ken Corliss, OD
(253) 845-0585