Grilled Salmon Chop

Yummy salmon!!

I made this delightful grilled salmon “chop” a couple of days ago. It was really very simple.

First I took a salmon steak (you know, the U-shaped cut with a bone down the center that’s essentially a cross-section of the fish) and with a very sharp chef knife cut that right down the middle, severing it into two “chops”. I seasoned the salmon with Konriko Greek Seasoning and a bunch of cracked peppercorn and then I rubbed it with a generous amount of olive oil.

It was a cool evening so I used a stove-top grill-pan for my grilling. I pre-heated the oven to 350°F and heated the grill-pan over high until it was smoking-hot. I placed the salmon down in the pan and grilled the first side for about five minutes (or until nicely charred) and then flipped it. I grilled the other side for about three minutes and then popped the whole pan into the oven for six minutes.

I removed the pan from the oven and allowed it to sit on the stove-top for a few more minutes, just to cool down a tiny bit.

I served the fish with a scoop of steamed Japanese rice and a veggie saute of fresh corn, petite peas, and diced zucchini. Instead of a lemon wedge I added a slice of ripe tangerine.

It was a perfect dinner! The salmon was lush, buttery, custardy, and oh-so tasty. The skin was crisp and chewy and unctuous. The fish was rich and delish. You could almost feel the Omega-6 fatty acids coursing through your veins. So good!

 

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