Salmon is a great fish to thrown on the grill or you can simply broil in your oven or sear on a skillet. It won’t fall apart like more delicate fish.
Tamari (soy sauce without the wheat) always pairs well with salmon. I like to add a touch of sweetness to and I did so by adding real maple syrup.
While you’re grilling the salmon, throw some sweet local corn on there as well. I get mine from Bedner’s Farm on 441 (that’s where the spinach and strawberries came from too!). Check out your local farm for fresh veggies and grill them up with a good piece of fish.
- 1 # salmon filet
- 1/4 cup tamari (this is gluten free soy sauce)
- 2 Tablespoons organic pure maple syrup
- fresh ground black pepper, to taste
- 2 ears of corn on the cob (look for non-GMO corn)
- juice of half lime
- 1 Tablespoon chili powder
- Measure tamari and maple syrup, then pour into small glass pan to marinade salmon. Top with fresh ground black pepper.
- Place salmon filet, flesh side down into marinade. Allow to soak for 20 minutes to 2 hours.
- Grill salmon skin side down on grill for 12-15 minutes until flakes easily with a fork.
- Peel back corn husk, but keep attached to corn, you can tie it with butcher’s thread. Remove corn husk silk.
- Soak corn for 20 minutes in bath of water with 1/2 cup vinegar to clean. Remove then rinse thoroughly.
- Roll corn in chili powder then squeeze lime juice over it.
- Grill about 12 minutes or until done.
What is your favorite meal cooked on the grill?