Award Winning BBQ Salmon

Sprinkle the garlic and salt in a shallow dish. Mash the garlic with the blade of a knife. (Jan’s Note: I simply chopped the garlic on a cutting board, added the salt into the garlic and continued to chop until garlic and salt was incorporated and minced.)

In a small bowl, combine mashed garlic, parsley, tomatoes and oil, mixing well. Cover and refrigerate for 8 hours or overnight.
 
When ready to barbecue, cut two lengthwise slits in the salmon fillet with a sharp knife, dividing the surface of the fish into thirds. (Cut to the skin but not through it.) Spread half the garlic mixture over the fillet and into the slits. Place the salmon, skin side down, on a greased grill rack. Cover the grill and cook over low heat for 10 to 15 minutes. Spread the remaining garlic mixture on the fish. Continue cooking, with the lid down, over medium heat for 15 minutes, or until fish flakes easily. Remove from the grill by inserting spatulas between the skin and the flesh, lifting the fillet, and leaving the skin on the grill. Serve the skinless, boneless fillet on a bed of fresh greens. Yields 4 servings

Blue Ribbon Tip (From the book)
When choosing fish, look for shiny skin that springs back when touched. The fish should not have a strong fish odor which could mean it’s old and wasn’t stored properly.

NOTE FROM JAN:  Have you put together a family cookbook? I’d love know about it or you can send me a couple of your favorite recipes and stories to jan@jandatri.com.  My kitchen is always open, so I can’t wait to hear from you!)

It was 1991 when David Veljacic was named the Canadian Barbecue Champion.

Veljacic, a fireman from Vancouver, had been barbecuing competitively for eight years and had captured awards internationally for his barbecued salmon before taking the granddaddy of all barbecue prizes from the Kansas City Barbecue Society. (KCBS is the world’s largest organization of barbecue enthusiasts and if you win the championship from this organization, you’re considered the best in the world!)

So, how could I pass up the recipe for Veljacic’s The Only Barbecued Salmon?

I found it in an old book called Blue Ribbon Recipes from the Old Farmer’s Almanac. The book was buried away and forgotten on a back shelf of an antique store in Phoenix. What a shame! It’s loaded with award-winning recipes from America’s Country Fairs. I gladly rescued it, headed to the grocery store for salmon and sun-dried tomatoes and then home to start chopping the garlic. I’ve made it on the grill and in the oven (380 degrees for about 20 minutes) and it’s delicious both ways!