Grilled Salmon

Sometimes, the Japanese philosophy behind food needs to be kept in mind. I am a huge fan of spicy and aromatic foods, but some products need to be respected for their own flavour without too much enhancing. Salomon is a fish which needs no extra spices.
This method of cooking ensures that the fish is flaky and succulent, not deprived of its natural flavours. It is practically steamed in its own juices.

Ingredients:

Salomon fillet or steak.
Extra virgin olive oil.
Lemon wedges.
Optional: garlic butter.
Tin or aluminium foil.

Procedure:

1. Place salomon on tin foil.
2. Sprinkle with olive oil.
3. Wrap in the foil and grill for 5 minutes on each side.

Serve immediately and garnish with a drop of freshly squeezed lemon or garlic butter.
As an entire meal, this is good served with a salad and Portuguese tomato rice. I love to prepare lemon-garlic butter for this to soak the rice.