I leaned this from a chef friend-Michael who lives and works in Los Angeles at the restaurant Providence. Good fresh fish like salmon needs just to be salt and pepperered for flavor BUT–to grill it so it won’t stick on the grill? Lightly brush mayonaise on it to form a film before grilling. It’s not about the flavor as much as about keeping the fish together, encased in its own natural flavor, and not left behind on the grill grates. Start flesh side down, then turn it after 5-7 minutes and cook another 4-5 minutes (depending on thickness). It’s cooked when slightly resistant to the touch, not firm. I’m a fan of either sushi or cooked salmon but don’t favor the in between so popular now; seared and rare in the middle. I like it just barely cooked through. We are in the height of fish grilling season and it’s so easy to master and such a bummer when we feel intimidated about cooking it!
Btw–speaking of mayonaise, you can not believe the wickedly good grilled cheese you can achieve by using mayo instead of butter on the outside of the bread before grilling.
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The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle. -
A dish from Al Forno in Providence that Lucinda never forgot, and finally made from memory twenty years later: creamy double corn polenta with a crater of tomatoes on top. -
Tomatoes, beets and peaches at their peak, together on one platter. Salt, oil, herbs, and nature does the rest.
June 23, 2010 at 10:29 pm
Thanks so much for posting these tips! My family loves seafood and ANYTHING grilled but I haven't attempted many seafood dishes since I'm a bit intimidated by it. MAD HUNGRY is wonderful! You definitely have a growing fan base in Southern Indiana.
June 23, 2010 at 11:02 pm
OWE:Big ups to Southern Indiana–stay near by.Best,LSQ
June 27, 2010 at 10:43 pm
Thanks. I am going to take my DH to try the salmon at Providence as I am still too intimated to try it at home. I need to start with getting propane for the grill.
June 25, 2011 at 3:18 pm
We always use mayo for the grilled cheese. ALWAYS! 🙂