Marinade is vegetable oil, prepared horseradish, soy sauce, minced garlic, salt, ground black pepper. Whisk it up and put it on the salmon. Filet or steak will work just fine.
Get your grill going about medium to medium high. I left the lid on the Weber this time to keep the heat and the flare-ups down. Fold up a paper towel repeatedly untill it's about two inches across, dunk it in some olive oil and oil the grate with your tongs. Cook fish 4 minutes flesh side down, flip, 4 again on the skin side then 4 more for flesh and skin side will do it. Let the fish rest on a platter for a few minutes while you load up on sides.
Sauce is sour cream, mayo, horseradish, fresh basil, lemon juice, soy sauce.
2 comments:
That looks great! Sauce sounds great too. Didn't know you could cook fillets like that directly on the grill without them falling apart. Really interesting.
Thanks Mr T! I think cooking them flesh side down first is the key to not falling apart. Plus a really big grill spatula.
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