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Dr. Bruce's Awesome Grilled Salmon 

Dr. Bruce Gardner, a family practitioner, prepared this mouthwatering delicacy for us one summer and I have never forgotten it.  The ginger-lime marinade makes this dish awesome.  See shopping and serving tips below.

2 - 3 pounds salmon filet
Marinade:
1/3 cup tamari or shoyu 
2 teaspoons toasted sesame oil 
2 tablespoons grated gingerroot 
Juice of 1 large lime 
4 cloves garlic, minced 
4 scallions, finely chopped
Garnish:
2 red peppers, cut in big slices

To marinate salmon:
Put tamari, oil, gingerroot, lime juice, garlic, and scallions in a small mixing bowl; whisk together.  Place fish in a shallow pan and pour marinade over the top.  Allow fish to marinate one hour in the refrigerator.  

To grill salmon:
Make sure your grill is clean, hot and oiled before beginning. Remove fish from pan and place fish on the grill, skin side down. Brush the top with remaining marinade and grill for about 5 minutes.  The rule  for cooking fish is 10 minutes of cooking time per inch of thickness so gauge how thick your fish is at its thickest part to calculate the total cooking time.  After half of that time, turn the fish over.  Pull off the skin with tongs or metal spatula, it should come off easily.  Brush the top with marinade again and grill for remaining time.  Flip it over and serve grilled side up.  Roast chunks of red pepper on grill while cooking fish and serve as a garnish with the fish. 

Preparation time:  1 hour for marinating, 10-15 minutes for grilling
Makes 8 to 10  4-ounce servings

Tips:
Use wild-caught salmon to get the benefits of anti-inflammatory fats.
The term Atlantic salmon can be a code word for farm-raised salmon, steer away.
Most farm raised salmon has no natural pink color. The fish are given coloring pellets. Plus many farm-raised salmon are more prone to diseases therefore treated with antibiotics.
For a full rundown about choosing sustainable fish, farm raised and other visit Monterey Bay Aquarium website.
Serve the salmon with Emerald City SaladMediterranean Quinoa, Farro Mushroom RisottoNappa Cabbage SlawRosemary Roasted Potatoes - take your pick!

2 Comments:

Gary
I think somebody needs to invest in a BATTERY operated immersion mixer, lol...
July 6, 2011, 11:39 am

Loren Kaplan
What about leaving the skin on and eating it?
June 4, 2013, 3:40 pm

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