Tuesday, November 30, 2010

Asian Salmon

My sister and I made this over Thanksgiving break.  I usually grill salmon, but because of the snow outside we baked it instead!  Yummy!

Fresh salmon, boned but skin on (about 3 pounds)

   2 tablespoons Dijon mustard
   3 tablespoons La Choy Lite Soy Sauce (any gluten free soy sauce will work)
   6 tablespoons olive oil
   1/2 teaspoon minced garlic
   1 - 2 teaspoons honey

Place salmon, skin side down on a piece of tinfoil.  Drizzle half the marinade onto the salmon and allow it to sit for 10 minutes.  Grill, or place on a baking sheet and bake for 18 - 20 minutes at 400º.  Spoon the reserved marinade on top.  When you serve the salmon, the skin will stick to the tinfoil and the salmon will easily pull away from the skin.  (If you use salmon that has been skinned, just be sure to butter your tinfoil first.)

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