I think that it’s a requirement for every bride to be – you are so excited in a store where you can pick what you want, it goes on a magical list, and people buy you the things that you want. When I was registering, I don’t know what the heck I was thinking. I have so many appliances that some of them are still downstairs in the garage. I really should donate them…one of these years. I must have had some type of thinking that I would use all of these appliances on a daily basis – I failed to think about the fact that I would be cleaning all of the dishes that I used.
One appliance that I can not do without is my Foreman grill. I love it. Even in winter when it’s 40 degrees at best and there’s snow on the ground, I can make food on the grill. Plus the fat drips. You know you get a good feeling when you see the fat drip – be honest.
1/4 cup packed cilantro leaves
2 teaspoons vegetable oil
Kosher salt and freshly ground pepper
4 center cut skin-on wild salmon fillets, about 6 ounces each
2 teaspoons brown sugar
2 teaspoons low-sodium soy sauce
2 teaspoons honey
Lime wedges, optional garnish
Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil. Season with salt and pepper to taste.
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the brown sugar, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes.