When you go to the grocery store are you confused at what kind of fresh salmon you are buying? I was at first. I had no idea what the difference between wild caught, farm raised, Pacific or Atlantic salmon was. By talking to folks who love and eat salmon on a regular basis, majority wins..the Pacific wild caught salmon is better than the Atlantic farm raised. The Pacific wild caught is more flavorful and has a deeper color than the other. It may be a little more expensive; but well worth it. For more information on salmon, here is an interesting article.
We love to grill our salmon; but keep in mind when grilling it, take it off, even if the middle is still a little raw. It you let it set for 10 minutes before eating it, it will finish cooking!
Here is a great recipe for ASIAN GRILLED SALMON (adapted from Ina Garten – Barefoot Contessa)
1 side of fresh salmon, noed but skin on (about 3#’s)
FOR THE MARINADE:
2T. Dijon mustard
3T soy sauce
1/2 tsp. minced garlic
Preheat your grill, lightly brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on the cutting board and cut it crosswise into 6 equal pieces. Whisk together the marinade ingredients in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill 4-5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon will be slightly raw in the center; but don’t worry it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm , room temp. or chilled.
I like to make extra as it is great the next day in a salad or sandwich!