Suddenly my tastes have all run to the Asian culture. My family always told me they don’t like salmon. I’ve tried many recipes to get them to eat more of the oily fish, and I’ve failed each time because usually it’s too “fishy”. I wonder if people in other cultures have the same complaint or if the “too fishy” adjective is unique to the American palate. In any case, we finally hit on a winner last night.
I love the Barefoot Contessa and I own every one of her cookbooks. In the Barefoot Contessa Parties she features this Asian Grilled Salmon on page 124. It turned out beautifully and I followed the directions exactly and grilled it on my stove top grill pan. Hallelujah we finally have fish for everyone in the family!
- 2 pounds salmon filet
- 2 tablespoons Dijon mustard
- 2 tablespoons rice wine vinegar
- 4 tablespoons soy sauce
- 6 tablespoons olive oil
- 1 teaspoon minced garlic
- Place the salmon on a cutting board skin-side down and cut into 6 even pieces.
- Place your salmon in a shallow dish.
- Combined Dijon mustard, vinegar, soy sauce, olive oil and garlic in a small bowl and mix until thickened. Spoon 1/2 mixture over the fish and let it marinate for 10 minutes.
- Preheat your outdoor grill or a stove top grill pan to medium
- Place the fish, skin-side down, on the grill pan for 4-5 minutes depending on the thickness of the fish. Turn once with a wide spatula and grill an additional 3-4 minutes. Remove the fish to a plate and spoon over the remaining marinade. Let the fish rest for 10 minutes.
- Remove the skin from the back and serve warm.
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