Discover The Best Argentinean Recipe for Grilling Salmon

If at one point you may have eaten 'salmon' that has been grilled in either a restaurant or from home, and may have commented "Now, this here is the 'best' grilled-salmon ever!" It may taste really great, but wait until you try this recipe and prove that wrong, because the grilled fish recipe below will truly leave you with wonderment and create explosions within your taste-buds.

While staying in 'Buenos Aires, Argentina' for a couple of years, one friend taught me to prepare the ultimately delicious and most tasty grilled fish that I've ever tasted. It was cooked using a carbon-grill.

The big salmon I caught was about 22 lbs and was called "el dorado". I just so happened to have luckily caught it so I then invited about 20 guests over for a light lunch; we definitely enjoyed an afternoon feast. I was able to use the exact same grilled fish recipe and it generated a lot of compliments from the samplers.

So here goes. I cook the salmon using my 'George Foreman' Grill, although any regular carbonated or gas-grill should work. The key here is determining if your fish is actually ready for serving. So here are bits of tips in determining if it's ready. You may also opt to bake the salmon if there is no grill available.

Ingredients:

Suggested fish: Salmon (fresh)

Spices needed: salt, black pepper & "Old Bay" Garlic & Herb

Citrus Juices: I prefer limes (key limes) they're that small & juicy lines usually green in color or perhaps regular yellow limes would be fine

Some vegetables: white-onions, red & yellow, green, peppers, zucchini

Butter: use this brand (I-Can't-Believe-It's-Not-Butter!)

Salad: lettuce (Romaine); avocadoes that are ripe and tomatoes

Some ideas for desserts: 'French chocolate chiffon-pie', key-lime pie, mouth watering Haagen Dazs 'Mango Ice-Cream'

Buy those fresh salmon slabs (approximately 2 or 3 pieces it would depend on how many guests would arrive.). About a seven inch slab is good enough for about two people, but if you're having over more guests ask your friendly fish grocer for suggestions.

Preparation:

Get salmon out from your fridge, then arrange it in one large-plate. Squeeze your citrus ingredients directly to the fish fillets (about 3 pieces of limes should do). Then generously spread butter on your fish but be careful not to overdo it.

Then, sprinkle some salt, some 'Old Bay' and other seasonings you like and freshly ground up peppercorns making sure that all of the fish is seasoned well.

Preheat grill and place a sheet of aluminum-foil over your griller then place fish onto the foil. During cooking, what I usually do is simply put an extra piece of lime-juice or lemon then sprinkle some spices onto your fish to create that added zing.

Grilling fish tends to get a little tricky. Your cook time would be 15-35 mins. Cooking time would depend on what kind of fish you're grilling & the type of grill as well. But in order to determine if it's been cooked perfectly, just tap fish meat and try to ascertain if flesh is already firm. If it's firm then your grilled fish is already done.

Another alternative in checking if it's ready is simply cutting a little bit of the end your fish using a clean knife; the result should produce a flaky fish consistency. Then, taste your fish & if your fish has that flaky consistency all throughout then its already done. To further ensure doneness, cut your fish in half to check for doneness as well.

Finishing Touch Ups:

Cut your vegetables into strips then stir fry them in your pan using some olive oil and serve this together with your fish.

For your wine choice, feel free to decide which wine you'd prefer, but personally I prefer 'Kendall-Jackson Chardonnay' since it's my all time favorite. Set the mood with some background soothing music also.

Enjoy the night away