 Karen's
Soon-to-be-Famous Grilled Salmon |
Use Mesquite Wood Chips in your Gas Grille Smoker to create a wonderful wood-fired flavor |
| 4 | ea. | Salmon filets (steak or filets) |
| 1/2 | t | Dried Thyme |
| 1/2 | t | Lemon pepper |
| 2 | T | Prepared Garlic sauce |
| 1 | ea. | Lemon |
| 4 | T | Butter |
| 1/2 | C | White wine |
| 1 | T | Capers |
| 1 | ea. | Jar of marinated artichoke hearts, cut into bite-size slivers |
| 4 | ea. | cloves of garlic |
| Combine Thyme and lemon pepper.
You may want to add more depending on the size of your
salmon steaks. Coat them nicely and place in a dish.
Slice lemon in half and reserve 1/2 for later. Squeeze
juice from 1/2 lemon over salmon and add wine. Let
marinade for 1/2 - 1 hour. Prepare sauce by melting butter and sauté garlic. Once garlic is translucent, add garlic sauce, capers, chopped artichoke hearts. You may want to add a little of the artichoke marinade into the sauce or a Tablespoon of light olive oil. A splash of white wine before serving is nice as well. Allow sauce to simmer while grilling salmon. Before placing salmon on the grill, allow wood chips to begin smoking. Grill your salmon. It is good to either use aluminum foil or a fish cooker to prevent the salmon from sticking. Serve salmon with a few spoonfuls of the sauce poured over the fish. |
