I absolutely love fish, especially salmon, and it's one of my favorite things to cook. With summer nearing it's end, I wanted to take advantage of the warm evening and get on the grill. This salmon recipe has an Asian-style marinade/glaze that is spicy, sweet, and tangy. The salmon gets charred on the grill, giving it a crispy outside, and lusciously tender inside. Throw on some asparagus, and make a pot of rice, and you have a perfect meal!
Ingredients:
Salmon
1/4 cup tamari or regular soy sauce
1/4 cup honey
1 1/2 tablespoons sesame oil
1 1/2 tablespoons white or light yellow miso
1 teaspoon Thai chili paste
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 lime juiced
Scallions, for garnish
Asparagus
Butter
Salt & pepper
Place salmon in a dish. Peel, and grate the ginger. Mince the garlic. Place all marinade ingredients in the food processor or blender. If you do not have either of these, just whisk everything up really nicely.
Pulse until everything is combined. Pour half the mixture over the salmon and pour the rest into a bowl for the glaze. Let the salmon marinade for 30 minutes. Meanwhile, chop the scallions, and prepare the asparagus and rice.
Trim about 3 inches off the ends of the asparagus (the ends are tough and difficult to eat). Rub the asparagus with softened butter and season with salt and pepper. Set aside.
Light a gas grill to medium high or prepare a charcoal grill. Rub grill grates with vegetable oil. Place salmon skin side down on the grill, baste with the glaze, and close the lid. Cook for 5 minutes. Flip the salmon so the flesh is now on the grill, close the lid, and cook for about 7 minutes. Flip the salmon one last time, and again baste with the glaze. Now, place the asparagus on the grill. Cook the asparagus and salmon for 5 minutes, rolling the asparagus around to ensure all sides get charred and the asparagus are cooked through evenly. Remove from the grill.
Top the salmon and rice with the scallions. Enjoy : )
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