Grilled Salmon
Alex Del Rosario
INGREDIENTS
30 ounces fresh salmon, boneless (skin on or off per your preference); cut into 5-6 large pieces
Using salmon with skin provides more flavor due to the fats in the skin. You can use one large piece, but your grill time may be longer. I used responsibly farmed salmon, as I prefer the flavor over wild caught
1 tablespoon and 1 teaspoon Dijon mustard
2 tablespoons gluten-free Tamari
2 tablespoons good quality olive oil
2 tablespoons garlic-infused olive oil
Fresh parsley and lemon slices for garnish
PROCESS
Preheat your grill to high and brush with additional olive oil.
Whisk together Dijon mustard, gluten-free Tamari, olive oil, and infused olive oil in a small bowl.
Place salmon and HALF of the marinade into a bowl or resealable bag and let it sit for 15 minutes, flipping once. When ready to grill, place the salmon skin side down on the hot grill; discard the marinade that your fish was in Grill for 4 to 5 minutes, depending on the thickness of the fish.
Turn carefully with a spatula and grill for another 4 to 5 minutes, or to desired doneness.
When cooked to your preference, transfer to a flat plate, skin side down, and brush the reserved other half of marinade on top.
Allow the fish to rest for 10 minutes, then serve, garnished with fresh parsley if desired.
Toss some defrosted green beans with a tablespoon of the marinade.