Or... REC: Northwest Sugar Cured Salmon - super easy
Perfect with grilled corn and roasted broccoli
I hated fish until I had this at an Indian reservation up north. It's WONDERFUL! (and easy)
2 Tbl. firmly packed brown sugar
1 Tbl. cider vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 pounds salmon or bluefish fillet or butterflied trout (I've only done it with salmon)
Combine brown sugar, vinegar, salt and pepper in a small bowl. Rub evenly over fish. Wrap and refrigerate at least 6 hours or up to 24 hours (*see notes below)
Prepare grill (*see notes below). Grill covered, skin side down, over medium-low coals 15-18 minutes (8-10 min. for trout), until opaque. Turn fish over and grill uncovered 2 more minutes.
*Notes: I usually plop it in a ziploc in the fridge and marinate only 2 hours - it's always come out perfect. I have never grilled (since I don't own one). I have one of those counter-top Nesco Jet Stream Ovens and I do it for 10 minutes. Have also seared it in a skillet -- no matter how you do it, you end up with this wonderful caramelized coating with that sweet/tart/peppery flavor.
I think this was from an old Woman's Day, not sure, but they recommend serving it with a grilled corn and chile salsa which I have never tried.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=21135
Perfect with grilled corn and roasted broccoli
I hated fish until I had this at an Indian reservation up north. It's WONDERFUL! (and easy)
2 Tbl. firmly packed brown sugar
1 Tbl. cider vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 pounds salmon or bluefish fillet or butterflied trout (I've only done it with salmon)
Combine brown sugar, vinegar, salt and pepper in a small bowl. Rub evenly over fish. Wrap and refrigerate at least 6 hours or up to 24 hours (*see notes below)
Prepare grill (*see notes below). Grill covered, skin side down, over medium-low coals 15-18 minutes (8-10 min. for trout), until opaque. Turn fish over and grill uncovered 2 more minutes.
*Notes: I usually plop it in a ziploc in the fridge and marinate only 2 hours - it's always come out perfect. I have never grilled (since I don't own one). I have one of those counter-top Nesco Jet Stream Ovens and I do it for 10 minutes. Have also seared it in a skillet -- no matter how you do it, you end up with this wonderful caramelized coating with that sweet/tart/peppery flavor.
I think this was from an old Woman's Day, not sure, but they recommend serving it with a grilled corn and chile salsa which I have never tried.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=21135