We've had shrimp the last few times we had seafood, so I thought it was time to switch it up . This time, I made some salmon. I started off with the basics of Asian cooking, and I didn't go much further! (Please ignore the burnt tops - I'm sure you, unlike me, can manage to cook your salmon without burning it.) Aside from the standard soy sauce, ginger, and garlic, I thought I'd add some dijon after seeing rave reviews for Barefoot Contessa's Asian Grilled Salmon. (I'm surprised she didn't slather the fish in butter!)
Salmon is a fairly popular healthy fish, with high protein, omega-3 fatty acids, and Vitamin D levels.
Have you ever wondered about the orangey reddish color of salmon flesh? It's a result of astaxanthin and sometimes canthaxanthin from eating krill and other small shellfish. These colorants are frequently added to farmed salmon since their diets do not generally include those components. Astaxanthin is also an antioxidant that simulates fish nervous system development.
Asian Grilled Salmon by
A super quick, easy, and tasty Asian style salmon that's sure to please with it's savory and slightly tangy sauce.
salmon fillets (about 4 ounces each)
Mix all materials except salmon.
Pour marinade over salmon. You can marinate, but it's certainly not required. (I didn't.)
Grill salmon, making sure to baste with sauce.
What's your favorite way to eat salmon?
This post is part of: Tasty Tuesday, Tasty Tuesday Party, Tuesdays at the Table.