Sunday, March 22, 2009
Spring is here and the weather is getting to be a lot nicer. That meant it was time to break out the grill. We were trying to decide what to grill and came across these salmon steaks at the grocery, so we grabbed a couple. It's been a while since we've had salmon and I usually make a marinade with ginger, orange juice, soy sauce and a couple other things. Going for something a little different, I found a recipe for a simple Asian flavored marinade and it was really good. It used few ingredients and had a great, but mild flavor. I am always leary of using mustard in things because I don't really care for it, but mixed with the soy sauce, garlic and olive oil, it wasn't mustardy at all.
I cut this recipe in half for 2 steaks.
We had this with baked beans and pasta salad:
Source: Food Network - Barefoot Contessa
1 side fresh salmon, boned but skin on (about 3 pounds) (We used the steaks, but I wouldn't recommend them - too many bones!)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. (We used a gas grill.)
While the grill is heating, 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.
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.