Grilled Asian Salmon
2 servings

All photos by Sally for 1055

Here is what you will need.
2 salmon filets (Normally I use fresh salmon but good quality frozen salmon is actually pretty good.)
1 TBS Dijon mustard
1 1/2 TBS soy sauce
3 TBS olive oil
1 clove garlic, grated


Garlic tip!  I know professional chefs may not like this but I've
started peeling my garlic and putting it in the fridge. It's a real
time saver when cooking.


Mix together your marinade, mustard, soy sauce, garlic and oil.


After tasting the marinade, I decided to add about 1 tsp of brown sugar.
It did not make it sweet, just a better flavor in my opinion!


Reserve half of the marinade.


Place the salmon in the rest of the marinade let it sit for 10 minutes.
Spray you grill pan or grill with non-stick cooking spray and
put on medium high heat.


Place the salmon, skin side down on grill. Grill for 3 to 4 minutes.
Note if the salmon sticks when you try to flip it, don't force it, it should
flip easily.

After you flip salmon, remove the skin and grill for another 3 minutes,
remember the salmon will still cook after you remove it from the
grill. And you want the salmon a little pink in the middle.


When the salmon is done, remove from grill, let it rest for 10
minutes and spread reserved marinade on the salmon.

 You can serve it chilled too if you like.

I decided to serve it the salmon with some sauted vegetables.
This is a combo of leeks, sugar snap peas, red bell pepper,
carrots and scallons.  (It's what I had leftover in my fridge!)


Finished dish!