ZOOMIE’S TIGER SALMON

• 1 Twelve oz Salmon Fillet
• 3 Tbs The SAUCE

I liberally painted both sides of a fillet of salmon and set it aside for about half an hour while I prepped the rest of the meal, then grilled it, non-skin side down first, on the Jenn-Air (I have despaired of having a summer this year so didn’t haul out the barbecue and brave the 60-degree, windy evening). After about five minutes, I flipped it to the skin side and let it rip for another five minutes or so, until it was sizzling happily where the skin meets the flesh. My Beloved likes his fish rare, so I cut it down the middle and slid his off the skin, leaving mine to obtain near-opaque perfection.
*Note: These instructions were taken from Zoomie’s blog, http://zoomiestation.blogspot.com/. Picture of Tiger Salmon Enjoy

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