There is definitely a bond between my food and I. We have sort of a  telepathic relationship. We communicate through extrasensory channels. The food presents itself to me and I communicate by executing pure divinity; pure awesomeness. My food is always pleased. It accepts the total transformation from beginning to end. My food gets even more excited when it realizes that the throwdown is going to be taking place outside of the kitchen and onto the grill.

Salmon is a fish that I consider to be in a league on it’s own. In my opinion, it has an acquired taste. I say that because it took me a while to enjoy salmon. Once my taste buds became accustomed to salmon, it didn’t take long for me to understand that this fish is set apart from all the other fishes. It is expensive, but it’s worth every penny. Salmon has a mild, very subtle, distinct flavor. Salmon is buttery and just melts in your mouth. In my opinion, it is similar to shad and reminds me of Shad. Simplicity is what I desire whenever I think of Grilled Salmon.  Place the Salmon on a grill and you will have traveled into another dimension; another realm. You many not want to return from whence you came. There is no ifs, ands, or buts: Grilled Salmon is heavenly.

Salmon doesn’t require a too much seasoning. Matter of fact, fish doesn’t require much seasoning at all. For me, herbs and spices does the trick all the time. I want to taste the naturalness of the foods that I eat, be it fish, meat or vegetables. In this case,  I want to taste the Grilled Salmon, not powdery residuals, from powdery concoctions. Picking up the bits and pieces of the salmon that has embedded itself in the creases of the grill has become habitual. Even after I have removed the fillet of salmon from the grill, I refuse to walk away until I pick up every piece of the salmon bits from the tray. It is such an addiction for me. I can’t find words to describe the taste. In the meantime, I will just enjoy its distinct flavor.

My 84 year old grandma took her itty bitty time savoring the flavors of the salmon. She really enjoys salmon. She immediately began reminiscing about back home (in Jamaica) and how they would eat a lot of salmon during the Easter celebrations. She said it was salted salmon, which they had to wash or boil out the salt before it was prepared as a meal. Back in the days, most meats and fishes were salted or brined as a method of preservation. I have yet to see salted salmon. I have seen other salted fishes but not the salmon. For now, I will enjoy that smokiness combined with the already d’luscious flavors of grilled salmon.