What You Need: 3 pounds Copper River salmon, skin on (if Copper River salmon is not available, any regular salmon will do)
2 tablespoons Dijon mustard
3 tablespoons good quality soy sauce (can be low-sodium)
6 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon grated, fresh ginger
How to Make It: Heat a grill over medium-high heat. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 6 equal pieces. Whisk together the mustard, soy sauce, olive oil, ginger and garlic in a small bowl. Drizzle 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 spatula and grill for another 4 to 5 minutes. The salmon will be rare in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Servings: 6 Nutrition Facts per Serving: Calories: 399 Carbohydrates: 1g Dietary Fiber: 0g Sugars: 0g Fat: 13g Saturated: 3g Trans: 0g Sodium: 236mg Protein: 50g
Elizabeth Edelman, Co-Founder and Culinary Expert at www.DiabetesDaily.com/recipes/
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