Horseradish Grilled Salmon

It’s no secret I love salmon, especially grilled salmon. But the usual flavors (terriyaki, dry rub, etc.) weren’t what I was in the mood to eat for dinner.

Luckily, that’s when J found this amazing horseradish recipe. We skipped the cream sauce because we didn’t have it on hand, but using this as a marinade was delectable!

Ingredients:
3 tablespoons oil (we used olive)
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 garlic clove, minced
salt & pepper
salmon fillets
Cedar plank (soaked in water for at least 45 minutes)
grill

Directions:
Heat grill. Mix marinade ingredients, brush on both sides of salmon. Put salmon on cedar plank. Grill about 5 minutes per side.

My opinion:
This was wonderful! The horseradish provided a bit of a kick and the rest of the ingredients made the salmon so tender. So much so that the skin didn’t stick to the cedar plank like usual. When we make this the next time, we’ll add more horseradish.

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Grilled Salmon

As summer is winding down, this is one dish I will really miss as it just doesn’t taste the same on the good, ole George Foreman.

Ingredients:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger (I’ve used ground ginger powder in a pinch, though fresh tastes better)
4 center-cut salmon fillet (you could cut a one-pound fillet yourself, but I just have the fish monger do it for me at the counter)
1 teaspoon toasted sesame seeds
This recipe is modified from an EatingWell.com recipe.

Directions:
Whisk soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes (I’ve gone up to overnight without issues). Reserve the remaining sauce.

We use a Non-Stick BBQ Grill Rack, but if you wanted more flavor, feel free to use a cedar plank. Place the salmon skin side down on the Grill Rack or cedar plank (If using a grill rack, the skin will stick. If you want to keep the skin, oil the rack first) and discard the marinade. Cook for about four to six minutes, feel free to flip once. Drizzle with the reserved sauce and garnish with sesame seeds.

My Opinion:
With a side of cous-cous and a salad or peas, this is a wonderfully filling summer meal. It’s light enough to not be overwhelming. The flavor is sweet and sour and salty and really brings out the flavor of the salmon.  I will really miss this dish come January!