Much of what I love about summer has to do with simplicity. No school lunches to pack, no socks, fewer washes and less clutter by the back door. My kids would be happy to live in their swim suits (even though they don’t go swimming every day) and “bedtime” is a very fluid term.
I still like to eat well though I just don’t want to spend too much time inside.
That’s where a marinade comes in handy. It takes about five minutes to pull together and then you can let it sit while you do something else. If you only have 30 minutes to let it marinate that’s okay too. Fish cooks quickly (whether prepared on the BBQ or in the oven) and pairs well with raw veggies and cold grain salads. (Try it with marinated tomatoes!)
I still don’t have the hang of grilling, especially fish. (Those lovely grill marks on the salmon in the photo are courtesy of my friend Nancy and her big green egg.) But I keep trying and have discovered that even BBQ messes are tasty.
Any BBQ tips? I could use a little help…
Bourbon molasses salmon
- 1 lb fillet of salmon, skin on
- 1 Tbsp Dijon mustard
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 cup bourbon
- 1 Tbsp chopped fresh tarragon
- 1 tsp ground coriander
- 1 tsp chopped garlic
- Salt & pepper to taste
Combine salmon and marinade ingredients in a dish or Ziploc bag and let marinate for 2-3 hours (refrigerated).
Cook on a 450 F barbeque, starting on the skin side. (Four to five minutes on each side should give you a moist salmon) This can also be cooked in a 450 F oven, if you’re BBQ-challenged like I am.
One more thing…
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