Thursday, July 7, 2011

Asian Grilled Salmon - Caity

I remember the first time I had this salmon, I practically ate all 3 pounds of it. Honestly, it feels like you just cannot get enough. 

The recipe is another easy Barefoot Contessa recipe. The flavors are Asian, but not overwhelmingly so which makes it very versatile. The leftovers are great to make the Barefoot Contessa's Caesar Salad, or her Salmon Sandwiches, or her Salmon Salad. 

All you have to do for this recipe is mix the sauce, marinate the salmon for 10 minutes, then grill. The most important thing to remember is to SAVE HALF OF THE SAUCE before you marinate the salmon so you'll have the other half to pour on at the end. 

what you'll need:
serves 4-5
1 side of fresh salmon, boned but skin on -- about 3 lbs
2 Tbsp. Dijon mustard
3 Tbsp. soy sauce
6 Tbsp. olive oil
½ tsp. fresh minced garlic

Preheat the grill, brush the rack with oil to keep the salmon from sticking. Cut the salmon into 6 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. 

STOP HERE! Pour half of the sauce into a plastic bag large enough to hold all the salmon and SAVE THE OTHER HALF! I forget this step everytime and its soooooo frustrating. If you forgot and used all of the sauce to marinate the salmon and really don't want to make any more, you can boil the sauce for a few minutes to dispel any bacteria from the raw fish. You should discard anything that has touched raw meat or fish unless you boil it.

Place the salmon in the plastic bag with HALF of the marinade. You can also do this in a bowl, but the plastic bag allows you to flip it around without making a mess. Allow the salmon to sit for 10 minutes.

Grill for 4-5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula dn grill for another 4-5 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.

Grill for 4-5 minutes, depending on the thickness of the fish.  Turn carefully with a wide spatula and grill for another 4-5 minutes.  The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

No comments:

Post a Comment