GRILLED BALSAMIC AND ROSEMARY SALMON

بسم الله الرحمن الرحيم

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As-Salaamu ‘Alaikum Beautiful and Beloved Asiatic Black Sisters!

A while ago I bought some Balsamic Vinegar for an Asparagus dish that turned out to be really delish. (Hey! I’m a poet! I know it. 😉 ) Anyway, I really love vinegar, so for this week’s meal, I wanted to try using the Balsamic as a marinade for some Salmon I plan on barbecuing.

As I have previously written, a vegetarian diet is perfect for human beings, although we can eat fish. Fish is from a different world of life. Fish is born and fish lives in the water of life. Fish is good for us. (HOW TO EAT TO LIVE). However, we must be careful when selecting fish for our meals, confining our fish eating to those fish weighing between one and ten pounds.

When it comes to Salmon, there are many different varieties that vary in weight depending on the species. According to the Alaska Seafood Marketing Institute, Pink Salmon weighs the least of all varieties, averaging 3.5 – 4.0 lbs. So this would, obviously, be our ideal choice. Our Beloved Messenger (Peace Be Upon Him) recommended that we eat the smallest fish as possible.

There are other varieties of Salmon averaging less than ten pounds as well, however. Alaska Sockeye (Red) Salmon averages five lbs. and Alaska Keta Salmon averages eight lbs.

The species you want to avoid are Alaska Coho (Silver) Salmon which averages twelve lbs. and the largest breed, Alaska King Salmon, which averages 20 lbs.!

When dining out, be sure to inquire as to the breed of Salmon before ordering as King Salmon is the Salmon of choice for many upscale restaurants.

I found this recipe online for a Salmon marinade and I had all the ingredients (except the rosemary; substituting Italian Seasonings). I was thinking about trying the exact same thing, but wasn’t sure about how it would turn out, and I didn’t want to risk it coming out weird. So finding this recipe confirmed my aspirations.

GRILLED BALSAMIC AND ROSEMARY SALMON

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INGREDIENTS

  • 4 Salmon filets
  • Kosher salt to taste
  • 1 tablespoon Balsamic Vinegar
  • 3 tablespoons Olive Oil
  • 1/4 cup Lemon Juice
  • 1 clove Garlic, minced
  • 1 sprig fresh Rosemary, minced

Directions

  1. Season Salmon filets to taste with salt, and place in a shallow, glass dish. Whisk together Vinegar, Olive Oil, Lemon Juice, Garlic and Rosemary; pour over Salmon filets. Cover, and refrigerate at least 30 minutes.
  2. Preheat an outdoor grill for medium-high heat, and lightly butter grate.
  3. Remove Salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

I only used three filets but I kept the measurements the same, with the addition of an extra Garlic clove. (I really like Garlic). I also slice a clove and placed on top of the filets.

In Sha Allah (If It Pleases Allah), I’m going to accompany the Salmon with a side of grilled mushroom/onion/bell pepper Kebabs and maybe the delish Asparagus dish.  Of course, we’re having Bean Soup and Honey Whole-Wheat Bread, as always. For dessert, Semifreddo.

****YOU CAN READ HOW TO EAT TO LIVE IN ITS ENTIRETY HERE****

***Later on that day…….***

OMG Sisters, this was the BEST Salmon I have ever had. I already preferred barbecued Salmon, but with the marinade (I let it set for about three hours) it was so succulent and savory. I was so proud of myself – AM so proud of myself. I’ve never been much of a cook, but being an M.G.T. has made my culinary skills comparable with the best of cooks, the ones that I know personally anyway.

The kebabs were equally good, especially the MUSHROOMS. I coated them with my homemade butter and a little salt. I nearly burned them, but the juicy flavor just bursts into your mouth, and all I can say is DELISH!

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