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Corey’s Grilled Salmon Serves 4 to 6 depending upon size of filet For our family, June is the beginning of serious grilling on the back patio. I love almost anything grilled-meats, tofu, vegetables. Corey is a good family friend and a real salmon connoisseur. His tamari-grilled salmon is my favorite. It has the right balance of flavors from the tamari, garlic and lemon juice and is so easy to make. Finally, it is a rich source of omega-3 oils! For other deliciously nutritious recipes, be sure to go to Recipes. Ingredients Fresh salmon filet (2 pounds serves about 6 people) 3 to 5 lemons juiced Tamari (soy sauce) 1 T olive oil Six garlic cloves minced Take a close look at the salmon and remove any bones with tweezers or pliers. Using two sheets of heavy aluminum foil, make a sturdy flat “boat” that is just big enough to contain the fish. Make sure that the sides are high enough so that when you put the liquid in with the fish, it won’t spill out. Wash the fish and then place in the boat with the skin side down and brush upper surface of fish will a little olive oil. Take equal parts of lemon juice and tamari and mix together with minced garlic. Pour over the fish. You need just enough liquid to almost cover the fish. Place the “boat” with the fish on a medium-hot grill. Cover the grill and if possible add some hickory or oak twigs to the coals of the fire to help add a smoky flavor to the fish. Every two or three minutes, spoon some of the liquid on top of the fish so that it stays moist. Cook until fish is just barely cooked through and starts to flake. Remove from heat and serve. If desired, drip some of the sauce on the fish. Serve with brown rice and your favorite vegetables. Nutritional information (assumes 3 servings per pound of fish) 355 calories 2 g carbohydrate Portions: |
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