May 1st marked the beginning of California’s Salmon Season. Usually I’m not a big fishy fan. Mostly because I’m just not familiar with it and it costs too darned much. I could have fed the family for 3 days of pork for what it cost to feed 2 adults once. But OH what a once it was.

I’m sure it was Divine intervention that allowed my shipment from Salt Traders to show up and Salmon season to begin. Then, on Sunday I was watching Steven Raichlen do up some grilled salmon and the hook was set.
The only downside to planning to eat this Tuesday evening was the rain and gusty winds advisory that was out. Sure enough, as I was lighting the fire, it started to rain. But the rain wasn’t enough, the winds started kicking up as well. You see, Richmond is located nearly in the path of the Golden Gate (ocean ‘breezes’). As I laid out the hot coals I had to close the lid of the pit so the rain wouldn’t sizzle out the fire.
Now that the fire was on its way, time to get moving with the food.

Attempt to let your meat come to room temperature before you throw it in to a hot fire/oven/pan. It won’t be tense from being cold and can deal with being cooked evenly without cooking the fat out of the meat. Melt yourself maybe 2 TBS of good butter, we had Straus on hand, yumbo. While that was nicely getting lazy in the little pan, time to crush some peppercorns. This you should really take care in. Since all you’re going to have on the salmon is butter and peppercorns, you want the peppercorns large enough to give a bite of flavor, large enough not to disappear. Yet small enough not to cause a throat and nasal hemorrage, see?
The aroma and the taste of these White Sarawak Peppercorns is remarkable. I sniffed and I sniffed and I sniffed. Each time I was able to find something different. It isn’t all warmy like the Balinese Long Peppercorns or others that I’m used to. I know Vinegar is the wrong word, but it seems to steer in that direction. It’s complex because while it starts with that, very quickly it turns in to the white pepper you’re used to. At the tale end, you do get some perfumy wafts. That’s why I had to keep snoofing, all kinds of goodness going on. Back to cooking, sorry about that.
Brush salmon with melted butter and sprinkle on a decent amount of pepper.
Make sure your coals are grey, hot and evenly distributed. Scrub the grill, wipe with towel soaked with oil of some kind. Clean & lubricate.
Toss on yer fishy, let cook on one side until grill marks are set and flesh turns opaque, flaky flesh. This will be your presentation side. Flip and cook on other side a bit less. Pull when flesh pulls easily with fork. Keep an eye on it, you don’t want to over cook it. Although, if you’re going to over cook a fish, salmon is a little more durable than most. It’s got some fat to it, hey.

Why is there lettuce on salmon? I got no idea. When I plated the salmon I had already served the kids and my wife. I was really really hungry knowing all I had to eat was this salmon and a little green salad. The lettuce was in arms reach and pow, it went on. And that’s all there is to that.
Xo Xo