Salmon on the Grill

Take a look at the June Bon Appetit magazine if you get a chance, or visit the website where you'll find all of the content and recipes for free! Their Ultimate Summer Menu Guide is a great collection of summertime "mix and match" entrees and salads. Salmon is a big favorite in my house so I'm always on the hunt for a new way to prepare this great grilling fish. Salmon with Coriander Rub and Lime Cream seemed like a nice direction to go and so it was. Salmon is an easy fish to grill. It has a strong flavor that holds up well to bold marinades, in this case a rub (more like a paste) of toasted and ground cumin and coriander seeds, olive oil, garlic, and lime peel. Salmon is forgiving on the grill, it holds together and it has a nice wide window of readiness. Even if you like it underdone you don't have to watch it like a hawk. If you are transitioning from hot dogs and hamburgers on the grill to something a little more gourmet, give salmon a try.
So this intensely seasoned and grilled salmon was paired with a "lime cream" which consisted of sour cream, lime juice and lime peel. The two went together wonderfully with the lime cream providing a summery cooling taste to the salmon.
I paired the salmon with a Dilled White Bean and Grape Tomato Salad from the same magazine. This salad came together quickly, you can easily do it while the grill is warming up. On a whim I tried a quick roasted Vidalia onion that I saw prepared on a Bobby Flay grilling show. Just a Vidalia onion, halved on the equator, insert two pressed garlic cloves and a tablespoon of butter; replace the onion "lid" like a hamburger bun and wrap tight in foil; drop it right on the coals and pull it off after everything else is finished. I chopped it up a a kind of relish for the meal, tasted like it would go well with chicken or a steak.
This was a perfect, quick, tasty weeknight meal. Oh and by the way, take a look at who visited us while we were grilling, sorry for the grainy photo but he was on the move.