Aromatic Woods
“…flavor plus, for the backyard grill!”
To add a distinctive flavor to those grilled items this year, try adding aromatic wood chunks or chips to your charcoal, briquettes or gas grill. Chunks may be burned alone or in a combination with coals. Chips are thinner and are most suitable for gas grills Chips and chunks may be presoaked in cold water for 20 minutes, to prolong their burning time; add them when the coals are hot and ready, then wait 5 minutes before beginning to cook. To enhance the intriguing smoked flavors, lower the grill lid for the last few minutes.
Most popular and widely available woods:
Hickory - reminiscent of bacon is well suited for assertive meats as beef, pork, ribs, turkey, chicken
Mesquite - from the scrub tree, subtly enhances the flavor of chicken, lamb all types of fish and …vegetables too!
Alder - adds a subtle, smoky flavor to steak and fish [particularly good with salmon!!]
Fruitwoods - Cherry and Apple are the most widely used and the subtle aromas are good with fish. Use with Poultry, pork and veal, as well as any recipe containing grilled fruit.
Grapevine twigs and cuttings - soaked in water, then tossed onto the coals, these give off a subtle, winy, slightly sweet aroma, particularly nice with fish and poultry.
Seaweed! - washed and dried in the sun, seaweed is a natural flavor enhancer for all manner of seafood.
Grilled Salmon Roast with Pommery-Dill
Fish - on the Summer Grill ... Caramelized and Smoky!
A whole side of Atlantic salmon cooked as a roast makes a great presentation but individual salmon filets or steaks may also be used, adjusting the grill time to about 5 minutes per side - remove it from the grill before it begins to flake! Steamed Asparagus and toasted spicy pecans would finish off this eastern favorite with a little cool beverage too!
- ¼ cup fresh lemon juice
- ¼ cup pommery mustard
- ¼ cup olive oil
- 3 tablespoons minced shallots or ½ cup of minced green onions
- 2 ½ lbs to 3 lbs of salmon, in one piece, ask your fishmonger to remove the pin bones
- 1 cup plain yogurt [probiotic] or sour cream
- 1 tablespoon grated lemon zest
- whole dill sprigs for garnish
- Whisk together the lemon juice, pommery mustard, olive oil, shallots, chopped dill, pepper and sea salt.
- Add salmon and turn to coat both sides. Cover and refrigerate at least 1 hour up to 4 hours.
- Combine the yogurt and lemon zest.
- Prepare a medium fire. Cover and grill the salmon [lightly oil the salmon skin], until browned on the bottom, about 10 minutes. Turn and grill until the fish is opaque, 5-10 minutes longer.