Friday, June 15, 2012

Asian Grilled Salmon

No witty story behind this one.  I had salmon and needed to use it up before it followed in the footsteps of a few of my in-the-freezer-so-long-you-can't-pass-it-off-as-good proteins lately.  Once I first got a deep freeze, I sort of lost track of expiration dates and had a few "Um, what's with the chicken?" meals.  So, I wanted to make sure that didn't happen again. 

The recipe is super simple and delicious.  I used a grill pan instead of grilling it outdoors, but I'm sure it would be just as good in a skillet, too.

My salmon didn't have a skin, which didn't present with a problem on the grill pan.  I also didn't let it rest, like the recipe suggests (I didn't even see that part until writing this blog entry), so if you want it hot, go right ahead and serve that sucker up.

Asian Grilled Salmon
Serves 6

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons olive oil
1/2 teaspoon minced garlic

 Oil the grill or spray the grill pan with cooking spray and then heat the grill/grill pan (or skillet) on medium-high.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

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