Mar 02
Good morning!
Okay, it’s official. Rick is a carnivore! Personally, most of my life, I’ve been a meat and potatoes type of guy – and pasta. But over the last few years I’ve broadened my tastes to include Salmon and tofu among other tasty staples. If you want a kick-arse Salmon recipe, here it is. You can also check it out over at TGT Webcomics where Kurt’s got a bunch of other recipes from other artists as well. Speaking of TGT, I tweaked the site design recently.
Grilled Jammin’ Salmon
Ingredients:
1-1.5 lb. of Salmon
1/2 cup light brown sugar*
1/2 cup lite soy sauce
1 tbs lime juice
1 tsp ground ginger (bottled – not spice)
8-10 count bourbon*
Marinating:
Pour everything but the Salmon into a gallon sized storage zip-loc bag**. Seal the bag and shake mixing ingredients well. Rinse Salmon before putting into the bag with other ingredients. It’s best to let marinate skin side up for at least two hours. I’ve let mine marinate for over 24 hours and I’ve also thrown it right on the grill. For a deeper flavor, let it marinate longer. Leaving the skin on is great for keeping it from burning. Plus, if you’ve cooked it long enough, the skin slides right off.
Cooking Prep:
The secret to a great grilled salmon is using a light foil pan lined with a sheet of tin foil. If you don’t have or don’t want to buy a foil pan, you can make one out of doubling up the tin foil. I find the pans work out well because you want to keep the syrupy sauce to top off the Salmon and just tin foil usually has a way of making a mess.
Grilling:
1) Set grill to medium high. Once hot, pour Salmon and sauce into foil pans and place in the center of the grill.
2) Cook for 20-25 minutes.
3) I usually like to check about 10-15 minutes in to see how it’s going which can vary depending on the heat of your grill.
4) If the sauce is boiling, turn down the heat just a bit. You can also use that opportunity to turn the pan 180º to even out the cooking.
5) The Salmon is done when it’s a darker pink and flaky.
6) Occasionally, I’ve burned the sauce, don’t worry – it happens, usually the skin protects the salmon from getting too bad. If you didn’t burn the sauce, it should have a syrupy texture and goes great drizzled over the salmon.
Eating:
I usually serve with wild rice and steamed broccoli. Very healthy and a great dinner. Enjoy!
NOTES:
* I will heap the 1/2 cup of brown sugar based on the weight of the Salmon. For example, if it’s closer to 1.5 lbs, I use a large heaping cup. If it’s closer to 1 lb., it’s usually leveled off. The same goes for the bourbon. The heaver the fish, the higher the count. The other ingredients remain the same despite the weight.
** You can use the storage bag or a pan. Either way is fine. I like the bag because storage and clean-up is easier.
Enjoy!
Thanks for dropping by!
Ken
I’m total in agreement with your hovertext comment – tater tots make everything better!
I wonder if Rick would take a tater tot bath?
@STW – You sir are a genius.
@Ken – replace water with cheddar cheese and I am in!
How about Tots and Chicken it could be RTS’ version of Fish and CHips.
I don’t know what they call fish in your part of the country sir, but chicken isn’t one of them in mine!
HA HA . I’m gonna make a restaurant ans serve chicken and tots and call it Cluck and TOTS and give RTS no credit. It”l be like the flaming homer which became the flaming moe
DOH! Make it really fatty red meat and call it ‘Clots and Tots’!
Tots and Chicken. TOTS FILLED WITH CHICKEN! Simplify the eating process!!
You know that’s the best way to overcome any fear of an animal…eat that animal.
Man, you could put chicken in Tater Tot casserole and then it’d be the best of both worlds. Mmmmmm…..tater tots and Chicken. Now it’s off to Sonic again….Thanks Rick I blame you for my obese ways, struttin’ around with your stick man figure scarf down what ever you want.
Rick wants to know if you would pick him up some onion rings while you’re there!
@Ken – I can place my own order.
@Todd – I’d rather have a shake. I have a few bags of Totz here – if you bring the shakes we can trade. Only I’m offering 5 of my Totz for every shake.
I’ve been trying, but can’t quite make out what it says on the bag. You share it with us in all 4 panels, but no matter what I do I can’t get the resolution enough to see it. Do share, oh do share.
Haha – I figured that would be a tough one, which is why I used it as the title for the strip. Spoiler: it’s going to be the name of Rick’s new favorite hang out. For some reason it made me chuckle when it bounced into my tiny brain.
GASP! What? You’ve never heard of General Custer’s Last Chicken Stand? They’re all over Murphywood! I shutter to think of a world without the General!!
Hey Ken, I love this strip. Thanks for stopping by my place and leaving a comment. That led me here to the goodstuff. I must say though that as a bonafide redneck it does bother me that you admit publicly to eating tofu.
Haha – I just pretend that tofu is gator tail!
I’m pessimistic about Bo returning.
I have got to try the Jammin Salmon… sounds awesome. Also awesome: a chicken business named “General Custer’s Last Chicken Stand”. Especially funny: if it has more than one location.
The salmon is awesome. My son especially digs it which is nice too! Dang – you nailed my upcoming last chicken stand joke!! It’s RTS’s version of KFC!
@Rob HEY – that’s MY LINE! And did you change your last name? Stenzinget doesn’t show up in my fancy pantsy database. I need to get in touch with Crunchy. Please send my regards.
what I love is the “vegetarians” who eat poultry… but still feel the need to lay out the “meat is murder” type lines.
Haha – great point! Don’t forget fish eaters!
@Dawn I’m with you! I’ll never vote vegetarian again. I don’t even know what they stand for anymore!
No offense, Rick, but you’re a total hypocrite. A little harsh, maybe, but it’s the truth.
Steph…you totally…get me…