Asian Salmon

We love salmon. Especially wild salmon. We have our standby recipes that we make regularly, but are always looking for new and tasty ways to make our favorite fish. This recipe for Asian Grilled Salmon, found on the Food Network website, was a great possibility.

Now, keep in mind that it is January in Chicagoland and grilling is not really an option so I modified the directions to cook the salmon in a skillet on the stove top.

We liked, but did not love this results so I can't say for sure if we will make this again. I am not sure exactly why we didn't like it. It just didn't hit the spot.

Maybe you will have a different result and decide this is one of your favorite dishes.

Asian Salmon
Original recipe source: Food Network web site
Ingredients
3/4 pound of salmon

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons low sodium soy sauce
6 tablespoons extra virgin olive oil
2 cloves minced garlic

Lay the salmon skin side down on a cutting board and cut it crosswise into 2 equal pieces (approximately 6 oz each). Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Heat large skillet to medium/medium high heat. Place the salmon skin side down in the skillet. Discard the marinade the fish sat in. Cook for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and cook for another 4 to 5 minutes. The salmon may be a bit raw in the center, but the fish will keep cooking as it rests.

Transfer the fish to a flat plate, flesh side down and remove the skin and grey fat. Flip fish and place onto serving platter. Spoon the reserve marinade on top. Tent platter with aluminum foil and let fish rest for 5-10 minutes. Serve.

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