Not so long ago, the Ole’ Miner sent me a box filled with goodies.
Namely, Miners Mix Seasonings, Rubs, Marinades, Dips, Mixes and Spreads. I was so excited to try them all, but there’s only so many hours and stomachs to feed in a day.
We had a lull in our Monsoon rains, so off to the grill I went for our evening repast.
I try to put some sort of fish on the table at least once a week, I know I know you really should eat fish more often, but finding decent seafood in the middle of the desert isn’t easy.
I had a small, 8 oz. frozen Salmon fillet (which is plenty for the two of us) defrosted and ready for some flavoring. Miners Mix Salmon Marinade is surely enough for an entire side of fish, so I downsized the content to accommodate our need. I figured the ratio of:
1 Tbsp. Miners Mix Salmon Marinade
2 tsp. Soy Sauce (Aloha brand please)
2 tsp. Rice Vinegar (that’s’ what I use for cooking, less acidic)
1 ½ Tbsp. Olive Oil
Mix all of the above well, reserve 1 Tablespoon for basting and marinate the fish in a zip top baggie for 10-15 minutes, no more.
I preheated my “Big Girl” Gas Grill to 500⁰, oiled the grates and cooked the fish on one side with the lid closed for about 3-4 minutes, just till I saw the underside of the flesh going white. I gave the fillet a baste with that reserved marinade, gently turned it over and basted again.
Cook covered for another 3-4 minutes until the fish reaches an internal temperature of 140⁰ on an instant read thermometer, place the fish on a plate and tent with tin foil for about 5 minutes, letting all of the juices redistribute.
While the fish was resting, I made up a Greek inspired salad, which included, chopped Romaine Lettuce, Cucumbers, Tomatoes, Sweet Bell Peppers, Sweet White Onions, Radishes, pitted Kalamata Olives and a crumble of Feta Cheese.
Dress this all to your liking in my homemade Salad Dressing; add some fresh Herbs from my Patio Pot Garden for added interest. Plate the salad and top with more Cheese as well as our gorgeous, perfectly cooked and seasoned Salmon.