Spicy Grilled Salmon

Friends of ours (who travel a lot) have two border collies. Originally from South Africa, (our friends not the dogs), that is often one of their destinations. When they are gone we watch their dogs and they become part of the family for awhile...so much so our friends call them our "step-doggies". They fall right into the routine and it's more like they are on vacation as well as their owners.

...but it does make our house small with three herding dogs around instead of one, they always seem to be under foot, and they like a lot of attention...

... our old dog sometimes just tolerates them, but I think he really enjoys having them around (even though he'd never admit it). Jeanne has a new job that she travels to Germany (used to be Holland) often, so when she gets a chance she likes to get away with her husband. We don't mind watching their dogs because when we need it Tucker gets to stay with them (I know he gets treated like family there as well).


On their last trip to South Africa Jeanne brought back some local seasoning for me that they enjoy in So Africa. Knowing how much I like spices and local cooking....this was the perfect gift for me! She also brought me a Braai cookbook, again, perfect for me since I am the one who does the grilling at our house, I love it. Braai is South Africa's grilling on the barbecue grill.

Grilling salmon is an easy way to cook it, since it has a high fat content it holds up well on the grill. Salmon is also high in omega-3 fatty acids so it is a healthy choice. I usually have it all set to go on a platter with the skin down and pour the marinade over the top and let it marinate while the coals are getting started, don't let it marinate longer than 15 minutes. This time I just used these new spices and thought the salmon could handle these strong flavors if grilled.

Rub a little olive oil over the fish and add the spicy seasoning. You could use any spicy seasoning you like. If you have the Japanese seven spice this would be good here, or old bay seasoning, or a creole seasoning, jerk spices, Cajun, southwestern or red chilies you get the idea. I didn't salt it because the braai and Portuguese blends had salt already in there.

Since I slightly oiled the fish I didn't oil the grill. You can do what works best for you. On a nice med-hot grill put the flesh side down first, the skin will help to hold the fish together. Don't try to move it right away or it will stick, grill for 4-5 minutes on the first side then turn and grill 5-6 minutes on the other side depending on how large your fish is, but try not to overcook it. If it feels squishy it should go a little longer, if it feels slightly firm with a little give it should be done. Like everything it will continue to cook once you take it off the grill.

Oops...I seemed to flip it onto my corn, what good did that huge fish-shaped fish turner do me? !!

Mmmm...so good, nice and flaky. It didn't need any sauce, but feel free to drizzle a sauce if you like. A nice citrus creme fresh would be nice to cool the spices if you can't take the heat!

There is not much of a new recipe here, but I know most of the country likes to get their grill out in the summer months. Here in Florida we like to grill year round, so I get lots of practice. It is nice to get the heat out of the kitchen and out on the grill!


We will get our step-doggies again for two weeks in August, I wonder what they will bring us back from the keys?