I bought a grill pan about a year ago, but only fell in love recently. The idea of being able to grill inside had gotten my attention, but it was the aluminum version that I found worth experimenting with.
When I purchased it I thought I would use it on my stove top for grilling meats or use the smooth side for pancakes and it worked very well for both. My only complaint was the mess that ensued. The stove was covered with oil splattered everywhere, even the floor was an oily mess! It was not the easy grilling I had in mind.
Quite by chance I stumbled on to the solution. I wanted to grill a steak and preheated the broiler. When I opened the oven I noticed the grill pan had been placed in the oven to dry. Instead of trying to remove the hot grill pan and risk burning myself, I placed the meat on the pan and under the broiler. The result was a piece of meat that was perfectly cooked. It was seared on both sides, tender and still juicy.
The minute I tasted it I realized that the possibilities were endless. Fish, vegetables, poultry what couldn’t I do on it! Now I almost exclusively use the grill pan in the oven and find that I am limited only by my imagination. This pan just keeps getting better with use and I couldn’t be happier!
I use a rectangular, cast iron, reversible grill pan. It is smooth on one side and has ridges to create grill marks on the other.
One pan dinner – Grilled Salmon with Zucchini and Potatoes
3/4 to 1 pound of Salmon with skin left on.
1 large or 2 small to medium zucchini
1 large or 2 medium potatoes
• Preheat the oven at 450º with the grill pan placed in the upper two thirds of the oven for 7 to 10 minutes.
• Brush olive oil and salt and pepper 2 pieces of salmon.
• Slice the potato and zucchini into 1/4 inch rounds and brush with olive oil and sprinkle salt and pepper
• Place the potato on the grill pan.
• After 5 minutes turn the potatoes and add the salmon and the zucchini slices making room by moving the potatoes to the edge of the pan.
• Wait 5 more minutes then check that the zucchini and potatoes are done making certain they do not burn. Remove them and place on a platter covered to keep hot.
• The salmon should not be turned over.
• Depending on how done you like your fish I raise the temperature to broil for the last 5 minutes of cooking to get it crispy on the outside. Take the salmon out when you feel it is done. My preference is for it to be just cooked through. I check the salmon by placing the tip of a knife into the center to see if it is cooked through. – If there is no resistance when I gently place the tip of the knife into the flesh it is done.
I have a perfect week-night meal.
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