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"No Flip" Grilled Salmon Recipe
菜譜：簡易烤鮭魚
If you love the smoky flavor of grilled salmon, but hate risking disaster trying to flip it, then this "no flip" grilled salmon recipe is for you. The salmon cooks on the skin side only, and the heat slowly transfers up through the filet resulting in a subtle smoked flavor and moist texture.
如果你喜歡烤鮭魚的煙熏風味，但是討厭翻烤鮭魚時可能造成的悲劇的話，今天這道簡易烤鮭魚就是給你準備的。只烘烤鮭魚帶皮兒的一面，熱量會慢慢滲透鮭魚，使得鮭魚具有煙熏風味，而且肉質細嫩。
Makes 4 Small or 2 Large Portions " No Flip " Grilled Salmon
制作四小份兒或者兩大份兒簡易烤鮭魚
Prep Time: 5 minutes
準備時間：5分鐘
Cook Time: 15 minutes
烹飪時間：15分鐘
Total Time: 20 minutes
總用時：20分鐘
Ingredients:
配料：
1 pound fresh salmon, skin on
一磅新鮮的鮭魚，帶皮兒
1 tsp vegetable oil
一勺植物油
kosher salt to taste
適量食鹽
freshly ground black pepper
新鮮的黑胡椒粉
1/2 bunch chives, uncut
半把沒切的香蔥
4 sprigs tarragon
四小枝龍蒿
lemon wedges, optional
檸檬丁，可加
Preparation:
準備：
Preheat a charcoal or gas grill. Brush the flesh side of the salmon with the oil. Apply salt and fresh ground black pepper to taste. Scatter the herbs over the top, and place skin-side-down on the grill. Close the lid and cook without turning for 10-15 minutes (depending on thickness), or until the salmon is just barely cooked through.
將烤架預熱一下。在鮭魚的肉面擦上油。撒點鹽和黑胡椒粉調味。將蔥和龍蒿撒在肉上，將鮭魚放在烤架上，帶皮兒的一面朝下。合上烤架的蓋子烘烤10到15分鐘（取決于肉的厚度），或者等到鮭魚剛剛烤透。
The skin will blacken, but will insulate the fish and prevent drying out unless overcooked. The surface of the salmon may appear slightly translucent, but should be somewhat firm and very warm to the touch. Remove and cover with foil; allow to rest for 5 minutes before serving with lemon. Herbs can be discarded, or used as a garnish.
魚皮會變黑，但是會將魚肉與烤架隔開，這樣魚不會被烤干，除非你烤糊了。鮭魚肉會變得晶瑩剔透，但是摸上去很q很溫暖。揭開魚皮，用錫箔紙包裹，放置5分鐘，加點檸檬丁，蔥和龍蒿可以扔掉或者當配菜都可以，這時候就可以上桌啦。
