I can't write tonight. This is the fourth time I've started to write a blog post and each one has resulted in a complete failure. The words just don't seem to flowing as well as I'd hoped. So why keep writing? I do it for the recipe... You deserve to know what I made.
Why? Because it's awesome.
Do you believe that I just wrote this next sentence four times? It's just not a good time to try to write a blog.
Here's what I'm going to do. I'm going to do my best to break down how I cooked this, and then I may just go do something that requires no brain activity at all.
One of the wedding presents that we received was an Island Grillstone. The grillstone is a large slab of porous volcanic rock that you place on your bbq and grill with. Stone cooking dates back historically to the Egyptians, Mongolians, Vikings... When you think about it, it just makes sense. Cooking over a fire isn't the easiest thing to do. So by placing a large slab of rock near the fire and warming it up allows you to cook on a smooth surface and stops your food from disappearing. Due to my inability to write, I'll just give you the details from their website (www.islandgrillstone.com)
No more flare-ups or charred food
No more cold (or hot) spots, your food cooks evenly
Food retain moisture, nutrients and natural flavour
No food slipping through the grill
Use marinades and sauces right on the grill with no flare ups
The cooking surface is a porous, non-stick surface
Pretty cool stuff eh? I'm especially excited for it cooking within it's own juices. Can you imagine a good steak like that? After receiving this, I was pretty excited to use it, especially when cooking fish. And after using it this first time, I'm excited to keep it going!
Salmon in Spicy Cilantro sauce
Sockeye Salmon - 1 large fillet
Soy Sauce - 1/4 cup
Olive Oil - 1/4 cup
Maple Syrup - 1 tbsp
Tabasco - a few healthy dashes
Lemon - 1, juiced
Cilantro - 1/2 cup, lightly chopped
Garlic - 3 cloves, minced
Ginger - 1 inch piece, grated
Green Onion - 2 stalks, diced
Place all the marinade ingredients in a large casserole dish and stir until they are well mixed. Place the salmon in the dish and cover with the sauce. You may want to press in the cilantro, garlic, ginger and green onion into the fish a little. Cover with saran wrap and place in the refrigerator for at least two hours.
When the fish is marinated, heat the bbq up to medium high heat. Reserve some of the marinade for serving. Cook for about 15-20 minutes or until the fish is cooked through. If leaving the skin on the fish, make sure to place it skin side down.
Serve immediately, then drizzle some of the reserved marinade on the fish.