Recipe Roundup – Asian Salmon


This is a WeightWatcher's friendly recipe (5 points per seving) and is also "Core"

uses 2 pounds of Salmon, fresh side, boned but skin on (I used regular store bought salmon, no skin)

for the marinade

  • 2 Tbs Dijon mustard
  • 3 Tbs soy sauce
  • 2 tsp ollive oil
  • 1/2 tsp minced garlic

Light charcoal briquettes in a grill and brush the grilling rac with oil to keep the salmon from sticking

NOTE: I discovered grilling planks. Instead of oiling the grill and and/or cooking in a basket, you lightly oil this piece of wood (we used cedar) and cook the meat right on the wood, giving it a smoky flavor. That's the way I cooked this recipe and it was very nicely received!

While the grill is heating, lay the salmon on a cutting board skin side down and cut it crosswise into 4 equal pieces (I fudged here - I put it on the soaked grilling plank and left it whole). 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 ti sit for 10 minutes.

Place the salmon skin side down on the hot grill (or put the plank on the grill). Discard the marinade the fish was sittin in. Grill for 4 -5 minutes, depending on the thicknes sof the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon will be slighty raw in the center, but don't worry, it will keep cooking as it sits. (because my fish was on the plank, I didn't have to mess with turning it - the side toward the grill cooked more slowly because of the wood so it cooked very evenly.)

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.

NOTE: I saw an ad for a more expensive, very reusable plank. Instead of transfering the meat to a plate, drop the plank into the metal server and you're done! I served this with couscous (also Core) and made extra marinade and added it to the couscous - it went over quite well. There is enough left over that I can enjoy the salmon cold with the last of the couscous, along with a green salad)

For more plank recipes, take a peek here.

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6 thoughts on “Recipe Roundup – Asian Salmon

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  2. Mmmmmmm... That sounds good. I usually use the gas grill. I heat it up to 350, then I butter a piece of aluminum foil and punch holes in it with my barbeque fork. Then I put the salmon on, close the lid and give it 10 minutes. No turning.

    It peels right off the skin.

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