Sunday, June 10, 2012


ponzu ginger salmon (3)
I've been trying to get this recipe posted for a few weeks.  First, a repetitive stress injury flared up, making computer work impossible.  Then I sliced my finger by accident and the bandage was so large, I couldn't type.  The bandage is off, but my shoulder and neck are still acting up, so I'm not sure how much typing I'll be doing this summer.  (Before you all start telling me how to treat this RSI, please know that I have a chiropractor, massage therapist and a physiatrist all working on it.  And I alternate cold packs with moist heat.  I also use Biofreeze.)

This is my own recipe, one that I’ve developed through trial and error.  I like it a lot.  The marinade has a citrus-y, lightly sweet flavor with spicy heat. 

Of course, you can cook the salmon inside in a skillet, in the oven, or under the broiler instead of outside on the grill.  I always make sure I have enough for leftovers, because it’s great the next day, cold and cut up in a tossed salad.  Let me know what you think.

Grilled Sesame Ginger Salmon
Rating:  9.5 out of 10
1 tsp. grated fresh ginger
1/2 tsp. grated fresh garlic
1 tsp. toasted sesame oil
1/2 tsp. freshly grated lemon zest
1 Tbsp. lemon juice 
3 Tbsp. Ponzu citrus-seasoned dressing and sauce
big pinch of crushed red pepper
1 Tbsp. honey
1/4 tsp. kosher salt
1/8 tsp. white pepper
1/2- 3/4 lb. Alaskan wild-caught salmon fillet, center cut
additional 1/4 tsp. kosher salt and 1/8 tsp. white pepper
2 tsp. freshly chopped parsley
1/2 tsp. toasted sesame seeds (or more if desired)

Combine marinade ingredients in resealable plastic bag, reserving about 1 Tbsp. for basting. Add fish; seal bag.  Marinate 30 minutes, or up to 1 hour.  Remove fish from marinade; sprinkle with additional 1/4 tsp. salt and 1/8 tsp. white pepper.  Grill, skin side down, on hot (400-425F) grill, 8-10 minutes, or till red in center, basting with reserved  marinade if desired.  Transfer to plate and keep warm for 5-6 minutes.  (I put mine in the microwave, turned off, of course.) 
Before serving, garnish each piece of salmon with parsley and sesame seeds.  Yield:  2-3 servings


Sam @ My Carolina Kitchen said...

We love salmon and are always on the lookout for new recipes. Ginger is one of our favorite flavors, so I know we would like this recipe. I don't think I've ever grated garlic before - how interesting.

Hope you are better soon. Take care of yourself.

Anonymous said...

oh wow htat looks so delicious! I love salmon:)