Rachel Ray’s Simple Daily Wild King Salmon Grilled over Mesquite with Chipotle Chile / Murray River Salt Flakes

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Today was a perfect sunny day to start up the grill and try out one of Rachel’s recipes. Anything with wild salmon, extra virgin olive oil, smoked chile peppers and some fancy Australian salt. Such a treat since I can get most of these ingredients at one stop.
The Austrailian Murray River Salt flakes I already had, from the wonderful Salt Traders. Look for the Margarita Salt. I got no idea why they named it that, but it’s amazing. Smoky, hot and with wondeful cruncy light salty love.
Just before noon I jacked up the mesquite grill and tossed on some hickory chunks. This was let to settle for a bit. One needs to let the grill or smoker get in to its crease before cooking anything.
The fresh salmon was slathered in extra virgin olive oil and the Margarita Salt. On to a searing grill for a handfull of minutes on each side. Pay attention to the initial side, that’s for presentation. Let the other side go to hell, who cares.
Even with lighting a fire, I had this meal done inside of an hour, not quite 30 minutes. I believe it was closer to 40 minutes, even so. This was a hands down winner for when you have very little ingredients and no time.
Fini
ps – Rachel Ray had nothing to do with anything I did. I was just feeling cheeky, in a positive way towards Rachel. Just venting a little steam, she’s been getting such a hard time. I figure people should lighten up a bit about simple, easy to find and cook meals.

25 thoughts on “Rachel Ray’s Simple Daily Wild King Salmon Grilled over Mesquite with Chipotle Chile / Murray River Salt Flakes”

  2. Ooh, that’s gorgeous, or as R. Crumb adorably spells it, “gwudgeous.”
    Hey: since hickory is a rather, er, rough-ish smoke, think about trying alderwood with your salmon. Very traditional Northwest flavor.
    xx
    ~cc

  3. Hey Cookiecrumb,
    Thank you for the R. Crumb reference, that was cool.
    YES, you are correct. The perfect wood for grilling/smoking salmon is alder. But I don’t got none. In fact, getting any decent smoking wood in this area is darned tough. Propane grills reign supreme, sigh.
    With this in mind, the hickory was used VERY sparingly, very.
    Do you have an online source where someone such as myself could find a little?

  4. Yes! We got ours at — of all places — Big 5 Sporting Goods. Kinda spotty inventory, though. So if you have a Barbeques Galore nearby, try there or go here: http://www.bbqgalore.com/store/search/results_key.bbq
    And there’s a guy somewhere out in Gold Country who sells little bags of various chips (including not only alder, but wine-soaked oak from old barrels!) but his name’s not on the bag anywhere so I can’t steer you there. We ran into him at a tiny fair up in the hills. Sac Bee did a story on him last summer, but I haven’t located it yet. Still searching.

  5. What the hell is up with Rachel Ray this morning? Sam over at Becks & Posh has got her near nudies from FHM up over at her blog.

  6. Hey Cookie,
    Thanks !!
    Haddock,
    I don’t know what happened. I opened up my contest and all hell broke loose.
    I’m printing out the FHM images for my friends, can’t print enough.
    Biggles

  7. Hey Biggles,
    Off topic, but I thought yez might be interested in the new post on KM regarding saucissons secs. Made from wild boar, no less.
    Cheers,
    KM

  8. I think rachael must’ve aligned her planets or something.
    She even got mentioned on Saute Wednesday last week.
    It all tied in very nicely, cos Sarah of The Delicious Life and Myself had been planning this little announcement for at least 2 months.
    I was just waiting til i could afford a big enough jar of marmite.

  9. Biggles, Your salmon looks amazing. Beautiful pic. This place has all kinds of bbq wood: http://www.barbecuewood.com.
    My rant: I don’t understand how people can stand to watch Rachael Ray. I keep tuning into her show, but after about 3 minutes I get motion sickness from all the weird-ass hand signals. She looks like she’s trying to land a freaking plane.

  10. Hey Sam,
    And what an excellent announcment it was, very nicely done.
    I think Rachel’s planets are arranged very nicely. A friend and I went to go see when she was doing a book signing at the Sur La Table in Berkeley. She was exceptionally nice to everyone she talked to. Took time for anything and everyone. I got to stand about 6 feet from her, I was tingling.
    Biggles

  11. Hey Meg,
    You bet, I stopped watching her show, 30 minute meals a long long time ago. And I’ve never cooked any of her recipes. I just didn’t understand about all the hate this woman has been gathering. But I suppose nearly everyone but Alton is fairly hated on the food network.
    A close friend has one of her cookbooks and really likes it. I’ll bet she really rakes in the dough, huh?

  12. I only realized recently how hated Rachel was – I think she’s fun. Never tried any of her recipes, either, but she gives me hope that I can make dinner faster than I normally do. 🙂 She seems to be hated as much as Martha Stewart used to be hated, before Martha became human and went to jail. Hope that doesn’t happen to Rachel!

  19. Hey Cookie,
    Yeah, I dunno if that takes away from ones ability to do a cooking show. But the fact his obnoxious and overpowering way of hosting a show sure as hell does. His Caja China eposide had his poor Cuban guests recoiling in horror. Not only that, he didn’t let them get a word in. Rude. Makes me mad just sitting here thinking about it.
    Biggles

  20. I gotta weigh in on the whole Rachael Ray thing.
    I don’t like her so much. She undertips (ergo, I would like “$40 a Day” renamed “$40 and a Cheap Bastard”) and if I hear “EVOO… that’s Extra Virgin Olive Oil” one more time, I might scream.
    Why use the acronym if you’ve gotta say the whole thing right afterwards anyway??!?!?
    Anyway, we watched that Next Food Network star show when she was on it (train wreck, so sue me) and it was really enlightening. Those people work really hard.

  21. I used evoo a few times here and I didn’t like to see myself type it. So, I stopped. Especially when I saw an olive oil named evoo. I know it’s been out a while, but I’m slow to find these things out.
    She doesn’t bother me so much, mostly because I don’t watch Food TV anymore. It was cute the first season, same with Emeril. But damn, all these years later with the same stuff? Comon man, after all that’s going on in the food world this is the best you’ve got? I say, OFF with the Food Network, it’s all making me mad.
    Biggles

  22. Hey all you RR bashers!!!!! What do you people do all day and night? Get a life! Put all that energy into something useful: donate your time, send a card to someone, hug your family and tell them you love them, I could go on and on. People are starving, homeless, dieing of catastrophic deseases, pray for them. What did Rachel Ray do to anyone? Hey, are you jealous this girl is clever, energetic, etc.etc…………..yeah, EVOO, she over-does it……but I bet she doesn’t realize it…she’s just fun and creative. All this WITHOUT a degree….only in America!!! Give the kid a break!

  23. Can I have your autograph???????
    PRETTY PLEASE WITH SUGAR AND A CHERRY ON TOP!!!!!