I decided to make Surf & Turf for dinner tonight using the salmon as the "surf"...I mean who needs lobster anyway, when you've got Copper River Salmon? I had my brother fire up his Weber Jumbo Joe Grill. While the coals were getting hot I prepared the steaks and salmon. I simply seasoned the steaks before grilling with McCormicks Chipotle & Roasted Garlic Seasoning. To prepare the salmon, I cut a large salmon fillet into 3 portions, sliced up a lemon and placed each portion of salmon on top of lemon slices, topped it with a squeeze of lemon juice, pat of butter, then lightly seasoned them with the Chipotle & Roasted Garlic Seasoning and wrapped each portion up in a foil packet. I left the packets open on top so the salmon would absorb the mesquite smoke and flavor. We grilled the steaks first (for about 8-9 minutes per side), covered them and set aside. Before placing the salmon on the grill, we tossed mesquite wood chips over the hot coals, added the salmon packets and covered them so they'd smoke while they were cooking. We cooked the salmon for about 15 minutes. The actual cooking time varies depending on the thickness of your fillets, just be careful not to overcook. I sliced and sauteed mushrooms in butter to top my steak with (neither my brother or hubby eat mushrooms...which simply means more for me). The mesquite flavor really penetrated the salmon and paired with the touch of chipotle seasoning and subtle lemon butter flavor, it was amazing.
I picked up a lot of good stuff at Costco this morning. Besides the big package of steaks, burgers, organic squash, organic strawberries, multi-colored baby tomatoes, baby romaine lettuce, red hoop cheddar, big beautiful mushrooms and a bunch of other stuff...I picked up 6 packages of their Copper River wild salmon. I snapped a few photos of our delicious meal below as well as some photos of my Costco shopping spree. I've also included the easy peasy recipe for the Grilled Mesquite Chipotle Wild Copper River Alaskan Salmon. It is absolutely delicious. Enjoy!
1 pound wild Alaskan salmon fillet, cut into 3 equal portions (I used fresh wild Copper River Sockeye Salmon)
1 large lemon, thinly sliced
1/2 lemon, to squeeze over fillets
3 tablespoons butter
McCormick Grill Mates Chipotle & Roasted Garlic Seasoning, to taste
Mesquite wood chips
Heat a charcoal grill until coals are ashed over and gray, or if using a gas grill heat to medium-high, about 350 degrees.
Tear off heavy duty foil into three 12-inch long pieces. Place 2 thin slices of lemon in the center of each piece of foil to serve as a base for the salmon. Place salmon fillet on top of lemon. Squeeze about 1 teaspoon lemon juice over each fillet; season lightly with chipotle seasoning and top each with 1 tablespoon butter, and additional slice of lemon. Pinch foil together on both ends and form a packet around each piece of salmon, leaving it open on top to absorb the mesquite smoke flavor.
Immediately before placing salmon packets on grill, toss a generous handful of mesquite wood chips over hot coals or if using a gas grill, place wood chips in a foil packet or stainless smoker box over the burners beneath grates. Place packets on grill; cover and cook 12 to 15 minutes, or till desired doneness; be careful not to overcook.