Asian Salmon

Fish and I are not usually friends. I don't like how it tastes, I don't like how it smells and I don't like to cook it. However, it's pretty good for you, and it's yet another light choice that has a good amount of protein and other nutrients. Hubby and I discussed giving fish another chance, so I gave it a shot with some Asian flavors. It turned out pretty good! It didn't taste overly fishy, and it got a nice crisp from the grill pan. Bon appetit!

Asian Salmon - serves 4

4 salmon fillets, 4-6 oz each
1/3 cup low-sodium soy sauce
1/4 cup canola oil
1/4 cup lemon juice
1 T. ground ginger (yes, I mean tablespoon)
1 T. minced garlic
2 T. spicy brown mustard

Whisk together the marinade: soy sauce, oil, lemon juice, ginger, garlic and mustard. Don't worry about salt, there is plenty of that in the soy sauce. Pour half of the marinade into a dish that can hold the fillets flat in one layer. Place the salmon fillets on top of the marinade and pour the rest of the marinade over the fish. Cover and marinate in the fridge for 2-4 hours. DO NOT marinate more than 4 hours, the acid will start to break down the fish. Prepare a grill or grill pan with oil and medium heat. Cook the fillets on each side for about 8 minutes, until cooked through and fork tender.

Serving thoughts: If you're using a grill, go ahead and throw some veggies on the grill with the salmon, like zucchini, corn, or peppers and enjoy it all with some rice. Yum!