Grilled Columbia River Salmon

The Coho salmon I grilled came from the Columbia River, the best we can get here in Arizona. The capers are essential as they add just the touch on texture.

INGREDIENTS:

3/4 to 1 lb Columbia River or other wild salmon filet (Not Sockeye Salmon)
1 lemon
2-1/2 Tbsp extra-virgin olive oil
2 cloves garlic
dash cyan pepper powder
1 Tbs. capers, drained
pepper grinder

PREPARATION:

Press the garlic in garlic press. Cut 3 thin slices from the center of the lemon then cut in half. Juice the ends of the lemon, drain the capers.

Wash the Salmon thoroughly, checking for bones. Cut off any visible fat then pat dry and set aside for now. Add juice lemon, olive oil, garlic and cyan pepper to a glass dish large enough to hold the salmon filet and mix marinade thoroughly. Place filet flesh side down on marinade. Rub a bit of the marinade on the skin side, cover and let sit for 30-45 minutes.

Prepare your chimney starter and set it ablaze. When fames are coming out the top, dump it into the grill at one end only. Put the grill racks on the grill and let them heat for about 5 min. or so. Coat the end over the coals with olive oil.

GRILLING:

Place salmon flesh side down on the oiled grid. Grill for 3 minutes to sear. Coat another area of the grill grids away from the coals, turn the salmon skin side down and move it to the newly oiled area. Close the cover and roast covered for 5-10 minutes. The salmon is done when the temp. gets to 130 – 135 deg. or when the surface of filet is pink and not glassy.

Carefully remove salmon from grill to a platter; arrange the lemon slices around salmon on platter. Grind on pepper to taste, and garnish with a generous tablespoon of capers. Serve immediately.