Wasabi Grilled Salmon
Serves: 4 to 6
Wild Alaskan salmon ranks as one of the most sustainable seafoods available. Try this recipe for a great marinade next time you're looking for a fresh way to spice up dinner.
- 1 side fresh, wild salmon, 2 to 3 pounds, skin on Add to list
- 6 cloves garlic, minced Add to list
- 1/4 cup soy sauce Add to list
- 2 teaspoons sesame oil Add to list
- 1 teaspoon sesame seeds Add to list
- 1/4 cup brown sugar Add to list
- 3 green onions, finely chopped Add to list
- 1 teaspoon (or more to taste!) wasabi paste Add to list
Remove the pin bones from the salmon. (A pair of small needle nosed pliers works well for this.)
Combine the garlic, soy sauce, sesame oil, sesame seeds, brown sugar, green onions and wasabi paste. Spread this mixture generously on top of the salmon fillet. (At this point you may refrigerate the salmon for up to 6 hours.)
Preheat your grill to high and place the salmon, skin side down, on the grate. Cover the grill and cook the salmon until it is just done, about 12 to 15 minutes. To check for doneness, press gently on the thickest part of the salmon or slip a small knife into the center and pull apart the layers. If the layers are just starting to slide apart and the flesh has become firm with a little translucency, the fish is done.
To serve: Scoop the fillet from the skin and transfer to a serving platter. Discard the skin. Garnish with limes and basil or cilantro sprigs.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.