One of the many joys of living at the beach is the never ending supply of seafood, and right now one of my favorites is in season, Copper River Salmon! Yes we need to get it from Alaska but it is still so fresh when it gets to Washington state!
Also, since my schedule has changed so dramatically from working in a very busy hospital clinic and inpatient program to working in a setting with shorter hours and no management responsibilities, I have more time to experiment with dinner. Peter received a “Slow Fire” BBQ book for Christmas and has been experimenting with a variety of rubs. They certainly enhance what he has been cooking so I decided to try my hand at creating a rub for the salmon.
We had been having a lot of savory meals over the last couple of weeks. I think BBQ season lends itself to that, so I was wanting something with a little sweetness and saltiness. Below is what I came up with. It makes a fair amount so you will have plenty for the next time you have salmon.
1/2 cup brown sugar
1/4 cup sugar in the raw
2 teaspoons each of: course ground black pepper, kosher salt and minced garlic.
First I brush olive oil on the skin side of the fish and place it on a sheet of foil, then I brush some more olive oil on the salmon. Once this is done I sprinkle the “rub” on the fish, garnish with a couple of sprigs of rosemary and fold the sides of the foil up to create a shallow dish. I don’t completely close the foil for 2 reasons. One I don’t want to steam the fish and two, I like the smokiness from the wood chips in the BBQ.
The fish is then placed on the BBQ for about 30 minutes. Thats all, simple, tasty and clean up is a breeze!