Asian Marinated Salmon

When I was younger, my father used to go on an Alaskan fishing trip with some work buddies every year.

For him this meant a week of wildlife sightings, beautiful scenery and man time.

For my brothers and I it meant he was coming home with a ridiculous amount of fish that none of us really wanted to eat. Basically, every small child’s nightmare.

Now that I’m super into food, he no longer goes on these fishing trips.

Figures.

But, our neighbor recently went on a similar trip. And since these trips yield such a ridiculous amount of fish, we were lucky enough to receive some of it.

Delicious king and coho salmon to be exact.

I just had to figure out a way to compliment it.

Mission accomplished.

You will need…

1 side fresh salmon, boned but skin on (about 3 pounds)

For the Marinade…

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic

Start by turning on your grill on to a medium heat.

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.

When the salmon has finished marinated and the grill is hot, 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.

Anyone want to take me fishing? I promise Ill make you something this tasty.

Love and Beer Floats

Angela