Grilled Salmon with Butter Sauce...Umami

Friday is usually the fun day at School and today we got to have Fried Shrimp dipped into the most amazing Mayonaise based sauce.  (in the blog before this one.)  He made the batter for the shrimps using corn starch for crispy, baking soda for leavening (you know, puff factor), flour and water mixed to the consistancy of thin pancake batter.   What I'd like to concentrate on though is the Salmon rather than the Shrimp so...

Chef Knaup told us that the Salmon he was going to feed us is an Atlantic Salmon instead of Pacific and why?  Because it's Farmed here in the West coast... FAIL!!!  Farmed fish is not nearly as good wild, but eh, I guess it's better to have farmed than nothing at all.  So we had a little Salmon lesson then he went about filleting, skinning and cutting out steaks.  The vid of him cutting out the steaks didn't come out and i'm sorry but he sliced at an Angle about 3/4" thick. 

He made a marinade for the fish.  What you don't want to do with marinading fish is to leave it in marinade too long.  It then becomes a sort of Ceviche.  What he had us do was, Dry the fish to remove all moisture, salt and pepper both sides then brushed on the marinade before putting it on the grill.  Prep the grill by heating it, scraping off with metal brush to clean then rub with rolled up towel dipped in oil. 

To get the nice grill marks, place your fish on the grill at 10 o'clock then at 2 o'clock... Please see the vid if you're confused.  When Chef flipped his fish over the grill marks were perfect and beautiful, one of the guys said "that is sexy".  Good Food has been likened to good sex and seeing beautiful food is Food Porn lol.  Just yesterday we had "orgasm on a plate". Yep, you just don't know what your missing just being on the reading side of my blog lol.

Your fish should be on the grill for about 2 minutes total.  Place the bone side down first, dark side up (skin side) about 30 sec at 10, 30 sec at 2, flip... rinse and repeat and then off the grill.   You'll know to flip when the edges of the fish start to change color. 

With the beautiful grill marks you don't want to cover it up with the sauce but because the butter sauce is a white sauce you can put the sauce on a little bit of the fish.  

Please watch the videos when you can (when i can get them on) because there was so much going on today that this Blog would be a Novel.  I have a photo of my grilled Salmon and butter sauce.  Yes, it was as good as it looks.  Mmmhmm I may be blind in the morning...

That's my blip for my BFFs today.