Sunday, October 20, 2013

Rich, Asian-Inspired Grilled Salmon

Salmon has got to be one of my favorite proteins to eat...right up there with chicken.  While I am not a huge fan of Ina's Lemon Chicken that people so widely proclaim to love, I am a fan of her Asian Grilled Salmon.  It is perfect for dinner--quick to prepare, rich in flavor, requires basically no marinating time, and goes great with a number of side dishes. 

I like to make this with some sort of green vegetable and a baked potato, salad, or even some homemade mac'n'cheese. 

It's so yummy!

Seriously, give this recipe a shot and you won't be disappointed.  Of all the many salmon recipes in my arsenal, this is probably the best.

Grilling Hints:  As with most recipes, this will taste best with charcoal, but a gas grill works great as well.  Clean the grates really well before cooking this, as you want them to be smooth as possible.  Coat the grates generously with vegetable/olive oil.  Once you put the salmon on the grill, don't move it around too much.  Let it cook for a good 5 minutes before flipping it over.  I use two spatulas to flip my salmon fillet so i can get all the way under it and prevent it from breaking mid-way.  I like to cook my salmon whole, but you could also cut it into individual fillets.   If you follow these steps with the cleaning, oiling, and getting all the way under the salmon during the flip, you should have great success with grilling.  This recipe honestly does taste better grilled than baked.



Barefoot Contessa's Asian Grilled Salmon

2-3 lbs. salmon
salt & pepper

Marinade:
2 T Dijon mustard
3 T soy sauce
6 T olive oil
1 t. minced garlic

Salt and pepper your salmon fillet.  Mix up marinade with a whisk.  Pour half of the marinade over your salmon; reserve the other half for topping cooked salmon.  Allow salmon to sit in marinade while grill is preheating.

Grill salmon over medium-high heat.  Grease the grill grates with oil to prevent sticking as much as possible.  First cook skin-side down for 5 minutes.  Flip and cook another 4-5 minutes.  Do NOT overcook the salmon.  If it is still a little undercooked in the center, don't worry--it will continue to cook after being taken off the grill.  Remove salmon from heat.  Pour reserved marinade over it, and allow it to rest for 10 minutes.

***I have yet to get a nice clean flip when grilling salmon.  Some of the edges almost always get a little messy and I usually end up with a mess of skin which I just discard.



1 comment:

  1. Found your blog through Pinterest. I like the style of dishes you have made and posted on here so far. I, too, love this Barefoot Contessa salmon recipe! It is a go-to dinner at my house. I like to make it with the large Costco salmon fillets.

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