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Dine In: Grilled salmon

If you’re new to grilling fish, you should try salmon. Because salmon filets are thick and are usually cooked with skin on one side, they are easier to keep moist on the grill than other, more delicate fish. And the firm, meaty texture of salmon makes it one of the most popular fish in America, a healthy, lighter alternative to a good steak.

This simple Asian-inspired marinade is my favorite way to grill salmon. (Most of the ingredients can be found in Asian foods section of the supermarket.) It gives the fish a bright, fresh taste that doesn’t overpower it. I like to serve this dish is atop a bed of fresh wilted spinach – healthy, delicious and colorful. It’s also great with steamed brown rice.

And, if you are not a salmon fan, the marinade also complements mahi mahi ( a milder, but also firm-textured fish), or even chicken or pork.

Chef Sam’s Favorite Grilled Salmon

4 Tbs Hoisin Sauce
2 Tbs Tamari Sauce  (you can substitute regular soy sauce if you cannot find this specialized soy sauce)
2 Tbs Mirin (a kind of Japanese cooking wine)
1 Tbs Rice wine Vinegar
3 Tbs Vegetable Oil
1/2 tsp toasted sesame oil
1 Tbs fresh ginger (minced)
1 Tbs fresh garlic (minced)
1 tsp wasabi
1 Tbs honey
1/2 cup thinly sliced green onion
4 salmon filets, 6-8 ounces each
Toasted sesame seeds for garnish

Combine all ingredients in a dish except for salmon and sesame seeds and mix well.

Add salmon and marinate for 2-4 hours.

Heat grill and spray with nonstick spray.  Grill for about 6-7 minutes on each side until desired doneness.  Sprinkle with toasted sesame seeds.

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