Quick and Easy Grilled Salmon with a Soy-Ginger Sauce
Salt Lake City Showroom, Cathie Mooers
This is so simple it’s almost a sin. You can make more of the sauce and keep in the refrigerator, without the fresh ginger root, for a week. Add the ginger root when ready to serve. If you do not have a grill, you can roast the fish at 400 degrees, about 10 minutes.
6 6oz salmon fillets
Sauce
¼ cup low sodium soy sauce
¼ cup balsamic vinegar
2 tbs water
1 tbs sugar
1 tbs peeled ginger root grated with a microplane, if you keep your ginger in the freezer much easier to gate
1 tbs thinly sliced green onion.
Mix all of the ingredients together for the sauce, and put to the side.
Salmon
Rub the olive oil all over the salmon fillets, salt and pepper both sides. Keep in the refrigerator or on ice, until you are ready to grill. Bring your grill up to about medium -medium high heat. Place the salmon right on the grill. If grilling with skin, place meat side down first. The fish will be ready to turn, when you can pick it up from the grill with tongs and comes off easily, 7-8 minutes, turn and cook for about 3-4 minutes on the other side.
Fish is cooked to perfection when it is slightly opaque throughout. Insert a sharp paring knife between the layers of the fish meat. If the fish still looks translucent in the center, give it a minute or two more.
Remove from the grill, plate, serve with sauce over the top. It is great with grilled asparagus.
