Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

July 30, 2012

Pesto infused salmon on the grill

(Continued)

Grill preparation and cooking

Seafood is a bit tricky, but don't let it scare you. If this is your first time, it is really important to buy

salmon with the skin on. Either way, set up the grill with indirect heat, meaning there are hot coals

bunched on one side of the grill.

Sprinkle the coals with wood chips. Once the grate has been over the hot coals for a couple of minutes, aggressively clean the hot portion with a steel brush. Spin the grate around and do the same thing with the other side of the grate.

Take a wad of paper towel and drizzle olive oil on it. Wipe down both sides of the grate. Be careful, obviously the hot side will be very hot. The oil will help prevent the fish from sticking.

Place the salmon skin-side down on the cool side of the grill. Place the lid on the grill and allow to

cook for 10 minutes or so. After 10 minutes, move the salmon (with a high quality spatula) to the hot

end of the grill, flesh side down. If flaming starts, place lid on grill. This will add color and texture to

the salmon. The key is to handle the fish as little as possible until it is done. This final stage will take

no more than five minutes.

Bring it inside and enjoy! Oh, and this recipe could be used with any fish you like to grill, so if salmon

isn't your favorite fish, use the same technique with your fish of choice!

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Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.

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