Tuesday, July 5, 2011

Did someone say BBQ Salmon???

After a full weekend of non-stop BBQing, a day of rest, work, running around doing all the honey-dos, I finally was able to settle down and prepare my weekly Tuesday night BBQ. Tuesday night is the designated daughter and hubby visitation night. I love it because I get to have them over for dinner and......I get to BBQ.

On the menu was BBQ'd Salmon fillets, Asian bok choy cabbage and onions. I prepared these with a good coating of olive oil. I rubbed the salmon fillets with my Mahi Mahi rub and basted them with my soy sauce/honey sauce. I rubbed the vegetables down with my Veggie Rub and an extra little sprinkle of sea salt and freshly ground black pepper. The veggies also had a little basting of the soy/honey sauce.

Veggie Rub recipe:
2 tbsp sea salt
3 tbsp granulated garlic powder
3 tbsp granulated onion powder
2 tsp fresh ground black pepper
1 tsp MSG (Accent, Aji-No-Moto)

Here are a few pictures of the fast but intense BBQ action....

After the prep, placed the fillets flesh side down to sear.

Olive oiled the back sides.

Turned and basted with soy/honey sauce.

Cooking up real nice.

Even the skin was getting nice and crispy.

The Asian bok choy cabbage and yellow onions are seasoned, oiled and ready for the grill.

This is my Veggie Rub.

Just placed on the grill.

The fire is just right. Not too hot, not too cold.

Onions are caramelizing nicely.

Just off the grill arranged for serving.

Another view of the setting. I drizzled a little of the soy/honey sauce over the fish.

My wife added her white rice sprinkled with Seto Fumi Furikake (Seasoned dried bonito and sesame seed mix). She added on her delicious deviled eggs, which consisted of minced green onions and olives combined with the mayo/yolk/cream cheese mix and topped with a sprinkling of smoked yellow fin tuna and a dash of black pepper and paprika.

Close up of my wife Lupe's Yellow Fin Deviled Eggs

My dinner plate.

My daughter and her hubby ended up not being able to make it over for dinner on this evening. She said she was feeling a little under the weather.

Oh well, there is always next week.

Until next time....


Anonymous said...

Hey Rueben, that sure looks yummy. I'm going to attempt it myself. Wish me luck, but how long did you grill the salmon???
Bennette Castro Brou

Rueben said...

Hafa Adai Bennette!! Depends on the thickness of the fish and how you like it done. I grill it over med-high heat about 5 minutes a side. And you can see the ends of the fish turn color, from raw to opaque. You can see this in my pictures. The key is the fire or heat. Don't cook it over a cool fire or it will dry out before it's cooked.
You have got to try out Lupe's deviled eggs!! They are awesome.

Unknown said...

Man! Why did I get sick could could of had that! I am so hungry now.

Rueben said...

Well I'm sure that you will find that you will be eating fish sooner rather than later. So Naomi's Nail Art, keep your eyes open and your fork at the ready.

ShalimarRose said...

Dad I love salmon! It was yummy in my tummy .
Now I want more more more.
The best blogger ever

Rueben said...

Thanks Shali. I am going to cook more this week and smoke some yellow fin also. I'll call when it's chow time.