Salmon Steaks with Fresh Rosemary Sprigs

 

Well now can you believe it! I only barbecued one time this last Memorial Day Holiday. I figured I'd let all the hot dog and hamburger folks have their day!

But I did Q-up a pleasant little seafood dish that I highly recommend. It has a light healthy flavor, and a subtle seasoning and aroma, that offers a pleasant change to beef and chicken.

Take the Salmon Steaks and coat them with olive oil. Season with salt and seasoned pepper or freshly ground black pepper. I like to dust the top with a little garlic powder. Build an aluminum boat or individual boats, and cover the bottom(s) with a thin layer of oil. Place two sprigs of rosemary on the bottom of the boat or in each boat. Place the Salmon on top. Place two more sprigs of rosemary on the top of each steak. Using the Weber Smokey Joe and a medium to hot group of briquettes.

My 1 inch salmon steaks took twenty-five minutes until they were done. I checked every five minutes. You want to look for a whitish buttery fat that rises to the pink surface of the salmon. I give my steaks five more minutes after that fat rises. Discard the rosemary sprigs, especially the ones on top (they can dry out and become hard and brittle and can be confused with salmon bones).

I served the salmon with long grain rice and a good number of lemon wedges. A three bean salad provided by Marty Romero was the side dish. They talk about having a "runner's high", well if there is such a thing as a "salmon steak high", I think we were loaded!

 

See you outdoors. Happy Q-ing.

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