Don’t Miss a Moment

Divine

Featuring Vaughan Williams’ Fantasia on a Theme by Thomas Tallis; Bach’s Jesu, Joy of Man’s Desiring and more.

Wed, Mar 15, 11 am Ruth Eckerd Hall Thur, Mar 16, 11 am Mahaffey Theater

Harry Potter vs Star Wars

Would you rather have a wand or a light saber?

Sat, Mar 18, 2 pm, Mahaffey Theater

HOUGH FAMILY FOUNDATION MASTERWORKS Beethoven’s Symphony No. 4

With Vaughan Williams’ The Lark Ascending Sun, Apr 2, 2 am, Straz Center

COFFEE CONCERT

Spring in Paris

Take a Parisian stroll through music from Ravel, Debussy, Faure and more.

Wed, Apr 12, 11 am Ruth Eckerd Hall Thur, Apr 13, 11 am Mahaffey Theater

Salmon on the Grill

Michele D. Baker

If your grilled salmon isn’t tender, juicy, and fall-apart delicious, you’re doing it wrong – and you’re not alone. Salmon has a solid reputation for being easily overcooked. Here’s how to do it right:

Ingredients:

• 2 (4 oz.) salmon filets or steaks, thawed

• salt & pepper

• 1 Tablespoon minced garlic

• Knob of unsalted butter

• fresh dill

• lemon for garnish

1. Preheat the grill to medium-hot/400° and oil the grill grates.

2. Heat butter and garlic in a sauce pan; allow to melt. Add chopped dill.

3. Pat the salmon dry with paper towels, then season with salt and pepper. Brush the whole filet with garlic butter.

4. Place the salmon skin side up on the hot grill. Close the lid and grill 3-5 minutes, or until it releases easily with tongs.

5. Flip, brush again with butter, and close the lid. Grill 3-5 more minutes until salmon is opaque and flakes easily. (140° F internal temp on a meat thermometer.)

6. Transfer salmon to covered platter and let rest until residual heat/carryover cooking boosts the internal temperature to a safe 145° F.

Notes: The type of salmon matters when grilling: Farmed salmon is more marbled with fat and can turn out rich and buttery even when slightly overcooked. Wild salmon is leaner and becomes dry in a hurry, so it benefits from slightly less grill time.