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Local man named King of the Grill

McCormick's Fish House in Beaverton jazzed up its menu for Father's Day thanks to the culinary efforts of a Lake Oswego resident.

Earlier this month the restaurant menu featured an original recipe created by the Portland area's new 'King of the Grill,' Buzz Siler, Lake Oswego.

Siler, who was crowned 'King of the Grill' for his 'Cilantro Lemon Onion Grilled Salmon' recipe, also won a new grill valued at $500 courtesy of Joe's Sports and Outdoor Stores. He competed against other local dads in the second annual McCormick and Schmick's 'King of the Grill' grill-off.

Recipes were submitted early in June, then McCormick and Schmick's executive chefs narrowed the pool of recipes by selecting their top four favorites.

Those top four were invited to participate in a live grill-off in front of a celebrity panel of judges.

'I was thrilled that I was selected to participate in the grill-off and still can't believe I won,' said Siler. 'This is a new recipe that I developed impromptu for my wife's birthday just a few weeks ago. We love to grill on the barbeque and salmon is so good this time of year - it seemed a natural choice!'

Buzz Siler's 'Lemon-Onion-Cilantro Grilled Salmon'

Ingredients:

2 lb. salmon filet

1 tsp. salt

½ tsp. garlic powder

1 tsp. pepper

½ c. mayonnaise

1 Tbs. stone ground deli-style mustard

1 tsp. chopped fresh dill

¼ c. olive oil

1 medium onion

1 lemon

1 bunch fresh cilantro

Instructions:

Lay salmon skin side down onto a sheet of foil. Rub a mixture of salt, garlic powder and pepper onto the top side.

Pre-mix mayonnaise, mustard, dill and olive oil. Spread half of this mixture evenly over the top of the salmon.

Rough chop the cilantro and spread it evenly over the top of the salmon.

Slice onion into ¼-inch thick slices. Pre-cook them in the barbecue while it is heating up, or in the microwave until they are moderately limp. Lay the onions evenly over the cilantro.

Slice a fresh lemon into thin wafers (1/8' thick) and spread the lemon slices evenly over the blanket of onions and cilantro.

Pre-heat the barbecue to 450 degrees and lay the salmon (on the foil) onto the grill. Let the extreme heat 'sear' the bottom side of the salmon for about 4 minutes, then reduce the temperature to low for another 15 minutes (or until the salmon is barely cooked in the middle). Sometime during the low temperature cooking, pour the second half of the mayo/mustard/olive oil mixture over the top of the salmon.

Once salmon is cooked to desired doneness, transfer it to a hot serving platter and serve with freshly baked new potatoes, sprigs of fresh cilantro ... and your favorite white wine nearby. Add back the cilantro-onion-lemon (that may have slipped off during the moving and cutting) to the salmon.