Pacific coast salmon grilled with a pomegranate glaze from Jake Alberts Specialty Foods was, well, frankly awesome! Grilled salmon is a very fast grilling and a very nutricious fish that if I had the means I would eat weekly. I enjoy my salmon with a light seasoning most times, not very big on sauces and such; I just love the taste of grilled salmon and I don’t like to distract from it’s unique flavor.
It takes almost no effort to make this dish and the results are fantastic.
What you need:
Jake Alberts Feugo Rojo glaze
Direct heat grill (I used a charcoal grill)
(When I grilled my salmon I used Olive oil but changed the ingredient above to suit most everyone’s grilling experience. Olive oil has a low flash point and that means it starts to burn fast and this can leave a unpleasant taste.)
Wash and pat dry your filets. lightly coat all surfaces with a conola oil, then salt and pepper to taste. Salt and pepper both sides. Place on direct heat skin side up for about 5 minutes . It’s ready to turn when it no longer sticks to the grill. So sneak your spatula just under one corner and give it a gentle lift, if it pulls up freely, it’s time to flip it. Flip over and apply your first coat of Jake Alberts Feugo Rojo glaze (or the glaze of your choice). Cook for about 5 minutes more (depending on the size of your filets) and add another coat of Jake Alberts Feugo Rojo glaze before removing.
I would like to thank our friend Catherine for providing me these salmon filets and Jake Alberts Specialty Foods for the Feugo Rojo glaze.
02/2012 Update: it looks like Jake Alberts is no longer in business