Jimmy’s BV Wholesale Sock “eye” on Hollywood BBQ Salmon
Original recipe makes 4 servings Change Servings
1 clove garlic, chopped
2 tablespoons olive oil
4 (6 ounce) sockeye salmon fillets available this week at BV Wholesale Smithers
1/2 cup butter unsalted or low salt
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1/4 cup (dry) white wine
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 1/2 teaspoons fines herbs
1/4 cup chopped fresh dill
Preheat the bbq. Line a low pan with aluminum foil, and spray with nonstick spray.
Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 to 1.5 minutes. Melt the butter in a saucepan over low heat (don’t let the butter turn brown), and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs include a small splash of .
Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional
Jimmy Hollywood’s Citrus Salmon Suprise
Serves 4 to 6
1 side of skin-on sockeye salmon, 1 1/2 to 2 pounds, from BV Wholesale
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Line a half-sheet pan with aluminum foil and place the salmon on the pan.
Place the sugar, zest, salt and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes at room temperature.
Turn the bbq on to high (about 400 – 425 degrees). After it’s up to temperature, place the salmon into the bbq for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees Fahrenheit. Remove the salmon from the bbq and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately
*Serving suggestion: Wild rice with your favourite sliced mushrooms. Add a clove of mashed roasted garlic for additional flavour.