Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 301 :: Primal Grill
Salmon on a Stick
Method: Indirect grilled over a campfire
Serves: 4 to 6
Advance
Preparation: 
None
Category: Seafood
Ingredients:
For the rub:

1/4 cup saguro cactus seeds (or substitute black sesame seeds or white sesame
seeds, lightly toasted)
1/4 cup coarse salt (kosher or sea)
1/4 cup freshly ground black pepper

4 salmon fillets, each about 8 ounces, boneless and skinless (preferably center-cut and wild-caught)
Mustard-Dill Sauce, for serving (optional; recipe below)
Fresh dill sprigs, for serving (optional)



Other Items Needed:
2 slender round wooden stakes, sharpened on both ends, preferably redwood, each about 2 feet long



Directions:
In a small mixing bowl, combine the ingredients for the rub and stir to blend.

Build a campfire, ecologically responsible, and respectful of any local rules or regulations; let it burn down to glowing embers (this will take at least an hour), adding more wood as needed to sustain the fires heat.

Put the salmon fillets in a nonreactive baking dish and sprinkle generously on both sides with the rub. Cover and refrigerate until ready to cook. (Do not apply the rub more than an hour prior to your grilling session, or the salt in the rub will draw the moisture out of the fish and begin to cure it.)

Remove the salmon fillets from the rub, and thread two fillets lengthwise onto each stake, butting the ends of the fillets together. (You can make starter holes with a skewer, if need be.)

Push the stakes into the ground on the edge of the campfire (do not let the embers touch the stakes, or they could burn). You may need a hammer to do this if the ground is hard, or you can even start the holes with a cordless drill.

Grill the fish until it is cooked through, rotating the stakes as needed to cook both sides. To adjust the heat, tilt the stakes toward or away from the fire. The cooking time will vary due to the thickness of the fillets and the ferocity of the heat, but allow 25 to 35 minutes.

To serve, carefully slide the fillets off the clean end of each stake (avoid the end that was stuck in the ground) onto a platter or plates. Garnish with dill sprigs and serve, if desired, with Mustard-Dill sauce (recipe follows).
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