Mesquite-Grilled Salmon With Crispy Crumb Crust Recipe
Ingredients
| 5 cups fresh white or egg bread crumbs, made from slightly stale bread | ||
| 6 salmon fillets, skin removed, and cut 1 inch thick (6 to 8 ounces each) | ||
| Ground black pepper | 1 To taste | |
| 1 egg white, lightly beaten | ||
| Olive oil | 2 Tablespoon | |
| Lemon wedges, for serving | ||
| Salt | To Taste | |
Directions
Prepare coals, oil grill rack, and place it 3 to 4 inches from coals.
Soak a handful of mesquite chips in water for at least 30 minutes, then drain.
Place bread crumbs in a shallow dish.
Wipe salmon and season to taste with salt and pepper.
Brush both sides with egg white and dip into crumbs, pressing so they adhere.
Drizzle top lightly with olive oil.
(Salmon may be refrigerated loosely covered with foil up to 6 hours.
Bring to room temperature 1 hour before grilling.) When coals are hot, add mesquite chips.
Grill the salmon, covered with the lid of the grill to impart a smokier flavor and to keep the coals from flaring up, for 2 to 3 minutes on each side, until almost cooked through but still slightly translucent in the center.
Fish will continue to cook after it's removed from the heat.
Soak a handful of mesquite chips in water for at least 30 minutes, then drain.
Place bread crumbs in a shallow dish.
Wipe salmon and season to taste with salt and pepper.
Brush both sides with egg white and dip into crumbs, pressing so they adhere.
Drizzle top lightly with olive oil.
(Salmon may be refrigerated loosely covered with foil up to 6 hours.
Bring to room temperature 1 hour before grilling.) When coals are hot, add mesquite chips.
Grill the salmon, covered with the lid of the grill to impart a smokier flavor and to keep the coals from flaring up, for 2 to 3 minutes on each side, until almost cooked through but still slightly translucent in the center.
Fish will continue to cook after it's removed from the heat.
Chef
