Saturday, June 09, 2007

Grilled Whole Coho Salmon






First of all, let me clarify the title. It's actually a headless, tailess fresh coho salmon. Why? Because it came that way. Not from mother nature, but from the grocery store. So, there was no salmon head curry. (LOL!)

Now for the fun part. I love summer time and grilling. And grilling fish is a favorite of mine. Next to grilling steaks, fruits, vegetables. I had a tub of Kalamata olives in the fridge, and wanted to give a meditaranian flavor to the fish. Lots of lemon and olives. Oh, and garlic and oregano. Ummm. And olive oil.

Then I remembered I had a juicy, ripe pineapple on the counter. Grilled pineapple would be nice...

3 comments:

Lee Ping said...

Dear V,

There are so many different kinds of Salmon. So, this one is Coho. Have you tasted other kinds? I wonder which salmon is best in taste?

East Meets West Kitchen said...

Lee Ping,
Yes. I love the wild smaller coho or silver salmon for it's firm texture and more orangey color, but I also enjoy the bigger Chinook or King salmon. Then there is the sockeye, pink, and something else I can't think of right now. Must be time for bed.:(

san.y said...

Love coho salmon. Send some this way?