It’s Fish Grilling Time!

My buddies and I went on a fishing trip out to Lake Michigan at the break of dawn last weekend   We didn’t hit our limits, but the harvest was very good none the less.  Among the catches were coho salmon, king salmon, brown trout, and rainbow trout.  With an inventory full of fish, we decided to schedule a fish grill and invite a bunch of friends for the next weekend.  There was no way we could eat all the fish ourselves and we didn’t want to leave them in the freezer for too long.
The water were a bit choppy and it just go worse through the morning, but it made for good fishing.
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A good harvest, including a couple of large rainbow trouts.
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When I took my catch of the fish home, I immediately pan fried one of the fillets with salt, pepper, and garlic salt.The fish tasted great, but pan frying the fish was too boring, I wanted to do something else with the rest of the meat.  I had made salmon meatballs the year prior and I wasn’t in the mood to make them.  I placed the rest of the fish into the freezer.A couple of days before the fish grill, I still had no idea what to make with the salmon.  My buddies were just going to marinate the fish and grill them.  Then, towards the end of the work day, an idea came to me, I was going to make salmon grilled cheese sandwiches.  Sourdough bread was on the top of my list, as well as Gouda, cheddar, and pepperjack cheeses.  The morning of the fish grill, I went to the local farmer’s market and picked up two round loaves of sourdough along with fresh dill, parsley, and garlic chives.  The cheeses I wanted were not available, so I went to the local grocery store to pick them up.  I would first cook the whole king salmon with herbs and lemon.  Then break up the meat, place it in the sandwiches, and then grill until golden and crispy.  I had a plan, and it was delicious.

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Getting ready to finely chop up the herbs and stuff them into the fish.  Salt, pepper, olive oil, and lemon juice were added to the herb mix.
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Stuffed and ready for the grill!
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Phase one cooking is complete, now time to prepare the sandwiches.
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These buttered bad boys are ready for the grill.
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Almost done…
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Ready to serve!  Hot off the grill, the sandwiches were crispy and filled with cheesy goodness.  It took a bit of work and time to prepare them, but it was worth it.  I’m definitely going to barbecue sandwiches more often.

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