We bought some salmon.
(wild-caught Copper River sockeye, if I remember correctly.)
Mark always makes the salmon, and it’s always delicious, and who wants to mess with that?
Except, I’m so totally loving the barbecuing these days.
So…I had this recipe, that I’d never tried, for “smoked” salmon on the grill–utilizing mesquite chips, and putting all the coals at one end, and putting the salmon on foil at the other end, and closing the lid and leaving the vents only half-open, and grilling/smoking it for a long time (like 30-45 minutes).
So I tried it. But I kind of screwed up, because by the time it was (past) time to start on dinner, I read the recipe more carefully and realized I’d forgotten the “put salt and sugar on it and let it cure for an hour in the fridge” part.
So I skipped that, and just salted it, and added finely-chopped rosemary, and went with that.
And OH MY GOD the delicious!!!! It was insane. I am so totally making this again. And again and again and again. It was moist and creamy and perfect and insanely good. We sat there eating it and I kept saying, “This salmon! It’s amazing!” and Mark kept saying, “See if I ever cook again!”
Yeah.