Preparation:
Place grill rack 3 to 4-inches from coals, grease and prepare coals. Soak a handful of mesquite chips in water for at least 30 minutes; drain.
To make bread crumbs, remove crusts from bread and process in a food processor or blender until crumbly. (Extra crumbs may be frozen in a plastic bag.) Place in a shallow dish.
Wipe salmon and season with salt and pepper. Brush both sides with egg white and dip into crumbs, pressing so they adhere. Drizzle top lightly with olive oil. (The salmon may be refrigerated loosely covered with foil up to 6 hours. Bring to room temperature 1 hour before grilling.)
When coals are hot, add mesquite chips. Grill the salmon covered with the lid of the barbecue to impart a smokier flavor and to keep the coals from flaring up for 2 to 3 minutes on each side, until almost cooked through, but still slightly translucent in the center. It will continue to cook after it's removed from the heat. Remove to plates and serve with lemon wedges.
Prep Time: 15 minutes Cook Time: 4 to 6 minutes Makes: 6 servings In order for the salmon to take on the mesquite flavor so important in this recipe, it must be grilled over hot coals with mesquite chips added. A gas grill just can't do the job. You might think the bread crumb coating will burn, but it won't. It just gets brown and crisp, making a fabulous crust for the moist, flaky s |
