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| Recipe Name | Chuck's Grilled Salmon -- submitted by Surfin Seafood Customer Chuck Gorder |
| Description | Serves 2-4 |
| content | 1 package Surfin' Seafood Salmon (any variety)
3 tablespoons fresh chopped dill
two minced garlic cloves (optional)
1/2 fresh lime
3 tablespoons olive oil (more or less, to taste)
Get the grill going nice and hot (at least 450).
Drizzle half the olive oil on a piece of tin foil, place the slamon on the foil skin side down, and drizzle and spread the remaining oil over the top of the salmon.
Sprinkle the dill and garlic over the top of the salmon, then squeeze lime juice over all. Flatten the remaining lime down on the tin foil and leave it there while you put the salmon on the grill. Cover immediately, cook for no more than 10 minutes per inch of thickness of the fish. Start testing for doneness as soon as white juice begins to coagulate on the top of the fish. Do not over cook, cut the fillet open to see the middle if you have to. With the grill covered, the fish does not need to be turned. The fish will lift off the skin with a spatula. Serve immediately. |
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