Salmon on the Foreman

I so much love to grill, but then I guess that comes along with the territory of being a guy. But, it’s winter, and usually that doesn’t stop me from heading to the cold, after all, the grill is warm, but I didn’t give the grill a good cleaning this fall so even I admit that there might be some cleaning necessary, or at least a new grill brush, before the propane gets fired up again.

The thing is that I used to have this indoor grill that almost cooked like a grill, it was just a huge pain in the ass to clean, and then I had an early version of The George Foreman Grill, which I never used that much because it, too, was a pain in the ass to clean.  Then, a few years ago, good ol’ George came out with the next generation grill, or something like that, with the one invention part that was absolutely necessary for happy foreman grillness, namely the ease of disconnecting the cooking plates so that you can put them in the dishwasher.

Cooking on the grill, though, is sometimes tricky, what with the double plates heating food twice as fast, sort of, and fish can be incredibly tricky, but I think I found the way to do a great salmon, thanks of course to someone else on the internet – the thing is it isn’t for the faint of heart, or if you have kids around, because to do so you put the salmon on the grill, skin side down, and leave the top part open for about five minutes.  Yup, there, staring you in the face is 325 degrees of “sear your hands” badness, so I highly don’t recommend cooking your fish this way, but after about five minutes with the top up, I put it down for another 4 or 5 minutes and the salmon is just right.

So tonight’s meal was a nice and healthy salmon fillet, some rice, some broccoli, and some sour cream twists that my sister made and shipped from Texas.  A great meal, with a little sweet, because…

This is my weight loss plan… Get your own!