Pretty self explanatory. Grill some salmon on low heat until done. You can marinate the fish in your choice of marinade or dry rub before placing on the grill. Soak some wood smoking chips of your choice cut for 30 min before hand and place on grill 10 min before placing the salmon if you desire an added smoked flavor. Placing the salmon skin side down on tin foil without lubricant makes the removal of the light colored flesh from the skin and dark meat much easier as a natural adhesive will form on the skin adhering it to the foil. Skinless fillets will avoid this step. An optional, but recommended step is to briefly fry the fish in olive oil on a pan with fresh rosemary to crispin up the fillet before serving. Allow the pan and oil to get hot before placing the cooked fillet so as to avoid and overly oily texture.
Serve on a bed of adult or baby spinach leaves. Doctor up the bed of leaves with whatever salad toppings you choose. Heck, eat it with and oil and vinaigrette or even ranch dressing. It’s good at keeping the wife happy with your fishing hobby and it tastes darn good too.
