Minted Salmon

Maybe it was because we haven’t had salmon in a couple months. Maybe it was because we were hungry. Maybe it was an easy meal to BBQ on a hot summer day. Whatever the reason, we devoured the salmon the night we made this dish.

When shopping for salmon, I try to buy a large boneless full fillet, usually steelhead trout, one of the many river fish I grew up eating. This size ensures we get a couple meals out of it, like dinner and lunch the next day. I also tend to cut the fish into two fillets, sometimes three, experimenting with one section and keeping the latter piece(s) simple for the minions who prefer simple salmon flavours. Although my daughter has to eat hers with pesto. We love to eat our salmon with some variation of a teriyaki sauce and so when I made this dish, I rummaged through the refrigerator for soy sauce and whatever else I could find to toss in. The mint admittedly was an after thought

Salmon is a heart healthy fish and rich in omega-3s. When you buy salmon make sure it’s fresh and you know where it came from. I would not recommend buying farmed fish as it tends to be lower in omega 3s, are more prone to disease which is controlled by antibiotics, and tend to contain more contaminants.

This dish can be grilled on foil or a cedar plank or even broiled in the oven. One additional sprinkle of mint and it was on the table. Quick, easy and affordable.

Minty Salmon

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Course: dinner, Entree, lunch

Servings: 6

Ingredients

• 1 tbsp fresh mint chopped thin
• 2 tsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp soya sauce
• 1 tbsp water
• 1 tbsp oyster sauce
• 1 clove garlic
• 2 tsp fresh ginger
• 900 grams salmon fillet or 1 full fillet boned & scaled

Instructions

• Cut salmon into 2 fillets. Set aside.
• Combine mint through ginger into a ziplock bag and squishy a bit to combine flavours. Add salmon to marinade, close bag and let sit on counter for 20-30 minutes.
• Place salmon skin side down on piece of tinfoil on grill. Cover grill and allow to cook for up to 10 minutes per inch (measure on thickest part of salmon). Once it starts to flake easily it's ready to eat.