Salmon is Roger’s favorite fish. It’s on our menu at least once a week, so I have to come up with new ways to prepare it so that it doesn’t become humdrum.I decided to marinate this week’s purchase with an Asian twist and throw it on the grill.
Garlic gochujang (a fermented garlic, ginger, and chili paste found in Asian markets and Whole Foods), is a staple in our fridge. It packs a tangy punch and is perfect for a fatty fish like salmon. Here’s what you’ll need for the marinade-
2 tbsp. garlic gochujang
Juice from 1 lime
1 tbsp. minced cilantro
1 pound of wild caught salmon
1 Ziploc storage bag
Add the gochujang, lime juice, and cilantro to the Ziploc bag.
Remove any pin bones from the salmon and drop the fish into the marinade.
Let it sit for at least an hour.
Heat your grill to medium high.
Remove fish from the bag and season generously with salt and pepper.
Oil the grill racks and place the fish flesh side down on the hot rack.
Flip the salmon (with a flat spatula) once it releases from the grill. Total cooking time for a 1” piece should be 8-10 minutes, but this depends upon your grill.
Here’s what you’ll need for the rice –
3 cups cooked jasmine rice (thank goodness for my rice maker!)
1 cup of coconut milk
3 scallions (green part only), sliced thin
6 cloves of garlic, minced
1 inch of ginger, peeled and minced
1/3 cup chopped cilantro
Zest from 1 lime
2 tsp. kosher salt
1 tbsp. avocado oil (or canola)
Add oil to a wok or large sauté pan and put on medium heat.
Add the ginger and garlic to the oil and sauté until fragrant (careful not to burn!).
Add the rice, mix, and slowly pour in the coconut milk.
Toss in the lime zest, salt, scallions, and chopped cilantro. Mix well and heat to your liking (could be served chilled, too).
Eat well!
April
“I never drink water because of the disgusting things that fish do in it.” –
W.C. Fields