23 Jul Grilled Asian Salmon
Grilled Asian Salmon
I love to cook and serve this dish in the summertime. For example, on this hot July day, after a morning of lifting weights, it was my protein-packed, full-flavored lunch. I began by marinating the salmon just before my workout (the timing was perfect: one hour to work out, one hour to marinate). I toweled off, and it was ready to go on the grill. “Healthy Asian food on the grill” you ask? … Why not?!
(However, you can pan-fry this dish just as easily).
4 Salmon fillets
5 tablespoons low sodium soy sauce (or 4 tablespoons Bragg Liquid Aminos)
2 tablespoons coconut sugar (you can also Agave)
3 teaspoons fresh lime juice
1 teaspoon dark sesame oil
1 teaspoon Sriracha hot chili sauce
2 teaspoon grated peeled fresh ginger
1/2 cup slivered green onion for garnish
1/2 teaspoon black sesame seeds (optional)
1. Whisk together low sodium soy sauce, sugar, lime juice, ginger, dark sesame oil, and Sriracha chile sauce.
2. Place the salmon filet in a heavy-duty zip-lock bag. Add the marinade to the bag, turning it over in order to coat both sides of the salmon. Marinate in refrigerator for at least one hour. (Then go work out. Or pick up your kids. Or go to the market. Or find some “me time”).
3. Preheat your grill to a high heat. Remove salmon from the bag and place on the grill, coated in cooking spray (I like to use a fish grilling basket). Don’t toss out the marinade: heat it to a boil in a small sauce pan.
4. Grill salmon 4-5 minutes on each side, or until filets begin to flake.
5. Plate the salmon, pour marinade over the top, and sprinkle with slivered green onion and black sesame seeds.