Village. Today I'm going to show you how to use a George Foreman grill to make stuff besides
grilled cheese sandwiches and hot dogs. I'm going to show you how to cook a nice piece
of skin on salmon. What I'm going to do is I'm going to take this wonderful piece of
salmon, I'm going to brush it with some olive oil.
And I'm going to put the skin on the
bottom side of the grill. Reason why is the bottom side of these grills is the hotter
side. So what is going to happen is when we're done, because you can't really chew through
salmon skin, you can cut through it just barely with a knife. When we're done, what's going
to happen is we're going to salt and pepper on this.
When we're done, we're going to slide
it right off the skin, you'll see it's pretty neat. SO let's just take our salmon. You'll
see the skin side right there. Skin side down, give it a nice little rinkish tilt.
And this
is probably going to take, this is a pretty decent sized piece of salmon, probably about
three mintues or so, for a nice medium, medium-rare. So we're going to close this down on there,
and come back and look at our wonderful piece of salmon in about three minutes. Alright,
it's been about three minutes, and that piece of salmon was a pretty small piece of salmon,
so we're going to go check on it. Look at that.
That is wonderful looking. Let's zoom
in a little bit. Notice the perfect grill markings on top. The nice crisp brown glaze
there on the top.
That's a beautiful looking piece of fish. So what we can do, pan back
out, is at this point we'll see if I can get the skin to come right off. It might just
stick to the grill. Nope, the nonstick on this is a little too good, so what I can do,
if I choose to flip it over right now, grab a hold of the corner, and you can see I can
peel it right off.
I'm going to leave it on there though because I'm going to serve it
with the skin on. Some people actually eat it skin on. I'm one of those people. Alrighty..
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