So simple and so good!
Asian Grilled Salmon
Barefoot Contessa Parties!, Food Network.com
- 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
Light charcoal briquettes in a grill or turn on gas grill and brush the grilling rack with oil to keep the salmon from sticking.
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.
Sally's Notes: I took the skin off the salmon a minute after I took it off the grill. Be careful, it's hot. Then i put the marinade on both sides and let it rest. I also added a little bit of fresh grated ginger to the marinade, just because I love the flavor. Ina is right about not being worried about it being too raw, the fish cooks more as you let it rest.