Salmon and sides under a glorious summer sky
My first grilling experience involved a long stick, a hot dog and a bonfire at the beach. I got my face covered with soot, burned my lip on the sizzling frank and was hooked forever on the concept of cooking outdoors. The humble hibachi of the 1970s has given way to stainless-steel backyard barbecue behemoths that can generate 50,000 BTUs (whatever they are) and cook a meal for 20 at one seating. But these new grills can also be gentle giants, providing the controlled temperatures needed for authentic slow-cooked barbecue. "Grilling" is the cranked-up cooking that gives the sear and sizzle to steaks and burgers. "Barbecue" is the low and slow method that brings out the juicy tenderness of roasts, ribs, chicken and even fish. Since I like everything about sushi except for the raw fish, this salmon barbecue takes advantage of the wasabi and ginger flavors in a teriyaki-style marinade and pairs it with sushi rice and tender, grilled Asian eggplants.
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Marinade:
1/2 cup soy sauce
2 tablespoons dry sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
1 clove garlic minced
1 teaspoon powdered wasabi
1 teaspoon toasted sesame oil
1 whole salmon fillet (2 to 3 pounds)
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Preparation:
Whisk marinade ingredients together until sugar is dissolved. Pour marinade into large glass casserole and add fillet, skin side up; marinate for 30 minutes. Meanwhile, prepare grill by lighting burners on one side only, or by raking coals to one side of charcoal grill. Coat grill rack with nonstick spray. Place salmon over unlighted side of grill, skin side down. Close grill; cook for approximately 20 minutes, brushing occasionally with leftover marinade. When fish is almost cooked through, add eggplant to grill for 2 minutes on each side over hot part of fire.
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