One of the meals on our weekly rotation is grilled salmon. It is one of the few things that every single one of us loves, and there are never leftovers. The way we usually prepare it is a modified version of Ina Garten’s Asian Salmon, which I first tried at Andrew’s brother and sister-in-law’s house (seriously, that Annie can cook). I always prepare the marinade, and Andrew always mans the grill.
Asian Grilled Salmon
- 1 – 2lbs salmon
- 6 Tbsp extra virgin olive oil
- 3 Tbsp soy sauce
- 1 Tbsp dijon mustard
- 3 cloves garlic, minced
Whisk together olive oil, soy sauce, mustard, and garlic in a shallow dish. Place salmon, skin-side down, in the marinade and spoon marinade over top of salmon. Cover and refrigerate for an hour or two.
Grill salmon at 350 for about 15-17 minutes, depending on thickness of the fillet. Andrew also spoons extra sauce on top when he puts the salmon on the grill, and it makes all the difference! Also, the skin should be nice and crispy- you can eat it and we often do!
We usually serve with rice and a green, like this green salad. It is delicious just thrown on top of a lightly dressed salad. In fact, that is my favorite way to eat it! Below is a salad made from all kinds of random vegetables, including kale, carrots, beets, broccoli, cucumber, squash, and radishes.Enjoy!