For this week’s 5 Items or Less recipe, I decided to make Ina Garten’s simple grilled Salmon dish. If I had to describe this recipe in two words, they would be – yummy marinade! I would love to use this marinade on chicken sometime. The mixture of Dijon, soy sauce, olive oil and garlic leaves the salmon tasting less “fishy” (is that even a word?). Mmmmmm.
Asian Grilled Salmon
Ingredients
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
- 1 side fresh salmon, boned but skin on (about 3 pounds)
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. (I marinated it for an hour or so because I was waiting for Dallan to get home from school)
Light grill and brush the grilling rack with oil to keep the salmon from sticking. (I cheated – I brushed a large sauce pan (at medium-high heat) with olive oil and grilled the salmon on there {It was too dark to grill outside})
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.
Dear Ina-
You are simply AMAZING.
~Camberley
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