What's Cookin'
Heart Song Salmon
Grilled Salmon with Dilly-onion Goat Cheese
A portion (6 oz) or more, of Salmon Fillet with skin-on
Olive oil, dill weed, cracked pepper
Heart Song Farm Goat Cheese, minced sweet onion or fresh spring chives, dillweed - fresh or dried.
Marinate the salmon fillet, flesh side down in olive oil, dill and cracked pepper. Brush the skin side with oil to prevent sticking.
Pre-heat the grill on "high". (We use the excellent Weber Baby-Q for food demos)
Per-portion: Combine 2 to 3 tablespoons of HSF Goat Cheese, with 1 tablespoon of minced sweet onion or chopped chives, and 1 teaspoon of Dillweed.
Grill the salmon flesh side down for a minute or so, then flip with a metal spatula.
Top with the goat cheese mixture, (as-shown) and cover for one minute.
Reduce grill heat to medium.
Open the grill cover, and "butter" the salmon with the now-softened goat cheese mixture. Close the grill, and cook until done - 5 or so minutes depending on your particular grill, and the thickness of the fillet. Using the metal spatula, insert the spatula between the salmon flesh and skin, plate the salmon and discard the skin from the grill.
Left-over salmon (if you've cooked enough - AND resisted temptation) may be flaked into EVO*-tossed farfale pasta, with minced red onion, sliced kalamata olives, and capers for a salmon pasta salad that can't be beat!
Think Global - Eat Local!
*extra virgin olive oil