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First, with the grill off, clean the grates using a wire grill brush. Next, coat the cold grates evenly with a light layer of high heat cooking oil, like canola.
Here's how to cook salmon on the grill. Grilling salmon gives it a crispy texture on the outside and a flaky texture on the inside. Here's how to cook salmon on the grill.
Add flaky, smoky salmon to your grilling rotation. For premium support please call: 800-290-4726 more ways to reach us
Other variations of indirect grilling place a physical barrier between the food and the fire. One method is to place a plank or an unperforated tray on the grill as a base upon which to cook. If the plank is made from wood and is soaked before grilling, the wood can then be used to impart flavor to the food.
Using paraffin wax as a fuel has two advantages. First, when the burner cools the wax hardens making it convenient to keep in the burner for later use. Second, it is safe to refuel the burner while it is operating since placing solid paraffin wax on top of the burning stove involves no danger of the fresh fuel igniting explosively.
Sliced raw salmon rolled with rice and sometimes nori (seaweed) as makizushi or placed on top of rice as nigiri sushi, served with garnishes. Usually eaten by dipping in soy sauce and wasabi. Kippered salmon Hupa, Karuk, Yurok: Salmon smoked using fruitwood until cooked on the outside but raw on the inside, then canned and pressure cooked.
Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Add garlic to the skillet and cook until fragrant, 1 minute.
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