all salmon die after spawning.

or so i just read on the internet.

anyway, for a lack of anything better to post – i figured i would share with you a new recipe i tried out today, which involved none other than salmon.

here is the recipe, which can also be found here in it’s original glory:

Ingredients – 

  • 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

  • 2 tablespoons Dijon mustard
  • 3 tablespoons good soy sauce
  • 6 tablespoons good olive oil
  • 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisktogether the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula andgrill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

here are the ingredients that i used to make the marinade/sauce:

 in life, sometimes we need to take some shortcuts, even if they make no sense. {i.e. using minced garlic versus fresh garlic}. kindly refrain from judging me. 🙂

the above picture is not meant to be informative. i just wanted to include it because mini whisks are absolutely adorable.

the final product!

overall, it was yums. BUT, as some of the previous reviewers of this recipe mentioned – it was slightly on the salty side. for next time, i think i’ll add something sweet, like honey, or use low sodium soy sauce to subdue the saltiness. and trust me, there will be a next time. 🙂

that’s my mini kitchen adventure for today. looking forward to many more – and to hearing all of the new recipes that you have been trying {or even how this one came out for you!}. 🙂

<3 always,

ana patricia

what kind of new recipes have you tried out lately?

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