By Diana Hsieh
Since I got my Sous Vide Supreme last winter, I've cooked salmon in it periodically. However, I've not been happy with the results of late. I like the texture, but I find the flavor lacking. The fish just seems to drown out every other flavor -- and I want some charring. Hence, although salmon is Paul's favorite food, I've only made it rarely.
Last week, I decided to cook salmon on the grill. So I turned to Tammy Perkins, because I know that she has a finely-tuned method of grilling salmon. Here's what she told me to do -- and it worked wonderfully! (I forgot to take any pictures, sadly!)
Tammy's Grilled Salmon
Heat the grill to 400 degrees. Oil the grill, e.g. with cooking spray. Meanwhile, rub the salmon with olive oil and season to taste. Cajun spices are definitely a favorite.
Place the salmon on the grill, skin side up. (That way, the oils from under the skin drip down into the salmon.) Cook for seven minutes. Flip the salmon, then cook for one minute longer.