Fresh salmon with or without skin, 3-4 servings
1 tblsp Dijon mustard
3 tblsp reduced sodium soy sauce
3 tblsp olive oil
1 tblsp sesame oil
1 tblsp rice wine vinegar
3 tblsp + 2 tblsp sweet Asian chile sauce, divided
A swirl or two of Sriracha, depending on your heat
preference
Garlic powder
Ginger powder
Mix all ingredients together except salmon. Taste it to see
if there is anything you like more of. This seemed like a perfect combo for us.
It also works if you don’t have Sriracha or the rice wine vinegar. The point is
this should be an easy throw together with what you have in the house. Important
thing to remember is you want a little zing, a little spice and a little
sweetness. As for the garlic and ginger, I just throw everything together then
sprinkle a very good amount of both. If I had to guess, it’s about 2 tsp of
each.
Pour 3/4 of the marinade over salmon in a Ziploc bag,
reserving a small amount to glaze salmon after it’s done. Let it marinate at a
minimum of 20 minutes at room temp. Pre-heat grill with a smaller grill rack on
it. The rack not only keeps the salmon from falling through the main grill
grates but I find it protects the salmon from getting burnt . Add a couple more
tablespoons of sweet Asian chile sauce to the reserved marinade.
Spray non stick spray on the grill rack. Place the salmon on
the rack and grill for about 4 minutes. Depending on the thickness, it’s about
8 min for an inch thick. Use a large spatula to flip carefully. Grill for 4
more minutes. Brush the reserved glaze over the salmon.
