Monday, December 21, 2015
Salmon on the Griddle
This is an easy way to feed a crowd...and it was pretty tasty too! :)
I am thinking up ways to use the Blackstone griddle other than bacon and eggs and burgers.
I oiled the fish well with olive oil, then seasoned with a dry rub. I used a low sugar rub to keep the fish from browning too much while cooking.
I trimmed the salmon down for even cooking. (I cook the strip too and eat it as a snack while the rest of the slab cooks)
started the salmon "meat" side down...on medium/low heat.
added a couple of foil wrapped bricks to flatten the slab and for even cooking...
Watched the fish cook from the bottom up.
I watch the juice rise to keep an eye on cooking progress...
Then carefully turn the salmon over....I use two large spatulas for this.
While the salmon cooks, I toast split bagels....
This was a self serve breakfast. I set out cream cheese, minced onions, scallions, capers, etc.. Everyone gets to build their own. :)
I topped this one with cream cheese, onions, capers, salmon and cracked black pepper...
This isn't smoked salmon, so if you want smoked flavor add smoked salt or a smoked rub. Shoot, there are many options on which way to go flavor-wise with this.
The Griddle did a nice job. I made sure the slab of salmon and the griddle were oiled to prevent sticking (just precautionary) I had no problems.
Went to Dodge City this weekend. I hadn't been up that way in about a year. I hit the casino (I'm not a gambler), but had fun on the penny machines. At least I broke even. :)
Hope everyone had a nice weekend, thanks for stopping by!