Asian Grilled Salmon: Recipes to Feed Your Immune Army
Asian Grilled Salmon with Ginger
Salmon is a good source of Vitamin D, a nutrient that helps keep a variety of immune cells in working order. It’s also loaded with immune-strengthening omega-3 fatty acids. Warm, spicy and pungent, ginger is bursting with antioxidants and anti-inflammatory compounds.
• 4 (8 ounce) salmon filets
• ¼ cup white miso (fermented soybean paste)
• ¼ cup mirin (Japanese rice wine)
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 2 tablespoons scallions, chopped
• 1½ tablespoons minced fresh ginger
• Salt and pepper to taste
• Fresh lime juice
• Make the marinade: Combine the miso, mirin, vinegar, soy sauce, sesame oil, scallions and ginger in a small bowl.
• Place salmon in a shallow baking dish, pour marinade over, and turn to coat the other side. Cover and marinate 30 minutes in the fridge.
• Heat grill to high. Remove fish from marinade; season with salt and pepper.
• Grill, skin side down with the cover closed, until salmon forms a golden crust, approximately 3-4 minutes. Then turn salmon over and continue grilling until done. Allow 10 minutes total cooking time for every 1” of thickness.
• Drizzle Asian grilled salmon with lime juice
Yield: 4 servings of Asian grilled salmon