George Stevenson, business director of The Monitor, has an abiding love for grilling and a talent for creating interesting recipes. An active griller since childhood as the photo below shows, George contributed a fine recipe for grilled salmon for KTF’s Father’s Day tribute. As he says, enjoy!
Father’s Day fare from George Stevenson
“I have been grilling for many years. I grill year round. I got the “bug” from my father. My brother also got the bug and opened two BBQ restauants in Santa Barbara several years ago.
I love salmon on the grill. This recipe offers the great taste and texture of salmon with a wonderful blend of “tanginess” provided by the combination of Catalina dressing and orange juice.
Rosemary Barbecued Salmon Fillets
1/2 cup Kraft Catalina Dressing; 1/ cup Kraft Catalina Dressing; 1/4 cup orange juice; 2 fresh rosemary sprigs; 2 cloves garlic, minced; 4-oz. salmon fillets, one per person
Directions: Mix dressing, orange juice, rosemary and garlic. Pour 1/4 cup of the mixture over salmon in a shallow baking dish. (I use a zip-lock bag.) Refrigerate for 1 hour. Also refrigerate remaining marinade for later use.
Preheat grill to medium heat.
Cover grill grate with foil. ( I make a “dish” by folding all four sides of heavy foil.)
Remove salmon from marinade and place, skin down, on foil over indirect heat. Discard marinade. Cover grill.
Grill app. 10-15 minutes until salmon flakes easily with fork. Brush or drizzle salmon with remaining marinade during last few minutes of grilling.