Fitness Food Friday: Asian Grilled Salmon
Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at firstname.lastname@example.org. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!
Asian Grilled Salmon
I love this recipe for two reasons. It’s super easy and only has four ingredients. This protein is wonderful combined with assorted roasted fall vegetables. I grill extra salmon so I can serve it for dinner one night and in a salad or in a sandwich the next night.
Fresh salmon (about 3 pounds)
For the marinade:
2 tablespoons of Dijon mustard
3 tablespoons of soy sauce
6 tablespoons of olive oil
1/2 teaspoon of minced garlic
Brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 6 equal pieces. Whisk together the mustard, soy, garlic and olive oil in a small bowl. Drizzle half the marinade on to the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill, and discard the marinade the fish was sitting in. Grill 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 middle center, but dint worry it will keep cooking as it sits.
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.