Heat and prep grill (after heated, brush with steel brush, wipe down with olive oil (on rag or paper towel… carefully)
– thaw salmon: do not rush it
– cut into serving size pieces
– lay skin down on sheet pan, blot with a paper towel (do not rub, rinse under running water… both ruin the fibers and take off important oils)
– lightly coat with olive oil
– salt and pepper (pepper mill)
– 1 cup of orange juice (w/pulp)
– 1 cup of Mae Ploy brand Thai Sweet Chile Sauce or similar
– Reduce the orange juice down to 2/3 to 1/2 of original, stir in chile sauce,
– let it come to a gentle boil and reduce heat to a bubble for 3 – 5 minutes stirring intermittently
– set aside for reheating later.
Cooking: Mark it on the grill first as follows.
– lay salmon on grill skin side down, cook just 1/4 of the way through (you can see it cook up the sides), at this point you should be able to easily slip the spatula between skin and meat — flip onto bare spot on grill
– by the time you get to the end the first one is ready to come off.
– Do Not cook thoroughly at this point — the BBQ is just to mark and favor.
– Place on sheet pan, ladle some sauce over it and set aside.
– Now do your final prepartion/cooking for the rest of the meal (salad, starch, vegies).
– finish cooking salmon: heat oven to 350°
– place in oven for 3 – 5 minutes before serving
– reheat the sauce to just liquid, should be slightly thick — not watery, but not gooey.
– plate a bed of rice, couscous or your favorite starch along with some lightly sauted vegetables (snap or snow peas, carrots, mushrooms and onion with olive oil, white wine and a dash of the Mae Poy Thai Sweet Chile sauce).
– decorate with a drizzle of sauce
– arrange fish on it, tsp of sauce and garnish with cilantro!