Cuban Food Recipe: Salmon de Raul a la Parrilla

(Raúl's Salmon Grilled in Foil)
Jorge Castillo: We never had any salmon in Cuba!
 
Raúl Musibay: But a lot of Cuban exiles have learned to love this cold water fish.
 
Glenn Lindgren: They sell a lot of salmon in the Miami area. When the price is good, Raúl loves to buy about 10 pounds and have a huge cookout.
 
Raúl Musibay: This recipe is simple and easy to prepare. You can hardly go wrong with this one!
Ingredients
2 pounds salmon fillets (NOT steaks)
olive oil
3 celery stalks sliced in strips
1 medium onion, sliced
fresh lime juice
Sazon Goya or Sazon Tropical (to taste)
Sauce:
1/2 cup real mayonnaise
2 tablesppons fresh lime juice
Tabasco sauce
Carefully remove the skin from the salmon fillet with a sharp, thin knife. Cut the salmon lengthwise down the middle to separate the thicker upper body section from the thinner underbelly. Cut the salmon into serving sized pieces, about 4 inches wide.
Cut the salmon lengthwise down the middle to separate the thicker upper body section from the thinner underbelly. Cut the salmon into serving sized pieces, about 4 inches wide.

Lightly rub the salmon fillet with olive oil and place on a sheet of aluminum foil. Sprinkle the fish with Sazón Goya. Place onion and celery on top of the fish. Add a dash of lime juice and another dash of Sazón Goya.

Lightly rub the salmon fillet with olive oil and place on a sheet of aluminum foil. Sprinkle the fish with Sazón Goya. Place onion and celery on top of the fish. Add a dash of lime juice and another dash of Sazón Goya.
Fold the sheet of aluminum foil over to make a pouch, crimping all edges. Place fish on a hot grill. Put the thicker pieces on the grill first -- they'll take 15 to 20 minutes to cook. Add the thinner pieces about 8-10 minutes after the thicker ones. That way all of the fish will be cooked completely (but not overcooked!) at the same time.
Fold the sheet of aluminum foil over to make a pouch, crimping all edges.
NOTE: If you want to add a smoky flavor, add some wood chips to your grill fire and open the foil on each packet for the last minute or two.

Remove the individual servings from the foil.

While the fish is cooking, mix mayonnaise with lime juice and a drop or two (or three or more!) of Tabasco. Taste the mayonnaise and add more lime as desired.

Just before serving, place a generous dollop of the mayonnaise mixture on each filet. Garnish with the cooked onion and celery you used in the packet.

Serve hot.
Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"
ISBN: 158685433X, Copyright 2004
All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.
Copyright 1996-2006
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