Friday, April 17, 2009

Asian Salmon: Simple and Delicious

This is another one of those recipes that appealed to me because it had a very short list of ingredients and an easy cooking method. I had to modify the cooking method (grilling) as our grill is out of gas, and am not even sure I have the right basket or whatever to cook it on the grill. It came out very moist and delicious from the oven and I was very pleased with it. The original recipe is from Ina Garten's Book Barefoot Contessa Parties, but I've changed the cooking method as not everyone can grill as easily as we'd like. I do think it would go great on the grill so I will offer that cooking version also.

It goes EXCELLENTLY with the Spinach Salad and tastes great hot or even at room temperature.

Asian Salmon
Serves 6

1 side fresh salmon, boned no skin (bought mine at Costco - if you are going to grill it, skin on will help the fish stay together better, but they don't sell skin on at Costco)

Marinade
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Oven Cooking Option

Preheat oven to broil. Move rack to be about 4 inches from heating element.

Lay the salmon on a cutting board and cut it crosswise into 4 equal pieces. Place into a roasting pan. 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.

Place roasting pan into the oven, and allow it to cook for 10-15 minutes depending on the thickness of your salmon.

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, at room temperature, or chilled.

Grilling Cooking Options

Oil grill to prevent it from sticking. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Printable recipe

12 comments:

Jacqueline Renee said...

I'll add this to the many ways we 'broil/grill' salmon, and try it next time... sounds like my kind of dish - super easy and yummy... and best of all I CAN get de-boned skin on salmon here :P

halim said...

I've made this exact dish quite a few times before. I thought the ingredients sounded familiar on your facebook post. I, too, was drawn to this recipe precisely because it doesn't require but a few ingredients and it's so easy. I always pan fry it on a skillet but I must say it looks quite good broiled as well.

Buckeroomama said...

Another yummy salmon recipe to try --thanks, Joanne!

I've made your Salmon Agrodolce recipe twice and I really love it. :)

jenny+3 said...

I've also made this dish. It is one of the most requested dishes at my house. I also throw in some sliced onions and they come out all caramelized and sweet.

Minah Lee said...

This dish was super, super easy to make and was a BIG hit in my family. Thanks for the great recipe Joanne!

sookyung said...

So easy and so tasty. Huge hit with both husband and kids. Everyone's noticing that Mom's cooking got better thanks to Ajo's blog!

Julie M. said...

Made this for the family the other night - another success!!! We grilled it and it was fabulous!!!

Christy said...

eight thumbs up plus request for a round two! thank you...and merry christmas!!! bless you...

Julie said...

Hi Joanne.

Love this recipe. Do you have any good recommendations for orange roughy or any white fish? I could probably use the same marinade. If you have any more fish marinades let me know!! Thanks!! By the way your PRIME RIB by tyler florence was awesome!

Anonymous said...

do you know roughly about how many pounds of salmon you use for this marinade?

Joanne Choi said...

as for how many lbs, I'm going say between 1.5 and 2 lbs should be about right. It's flexible, so just get the salmon and rub the sauce on top, and you're all set.

Teacher Peri said...

I am going to try this with balsamic vinegar because soy sauce has wheat! I hope it works!

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