Grilled Salmon with Asian Mint Dressing

Every Tuesday, I pick up my CSA farm share at Tangerini’s Farm in Millis, Massachusetts.

I call Tangerini’s ‘my happy place’ and truly… it really is!

Rows of vegetables growing in the sunlight, kids enjoying soft serve ice cream, chickens clucking and little farm kittens running a muck!

And the sunflowers are amazing!sunflower

Every Tuesday, the Foley fish truck is waiting for me in the parking lot of Tangerini’s.  It’s not really waiting  just for me, but it feels like it. 🙂  I have purchased Foley’s salmon, shrimp, sea scallops and fresh crabmeat and every morsel has been delicious.

Last night’s choice: Salmon.  Both of my boys and Russ really like fish (I have been somewhat of a late bloomer when it comes to enjoying all types of food from the sea) … But, I am really loving the salmon this summer.

Salmon is a natural source of omega-3 fats, a healthy form of fats linked with reducing inflammation and heart disease risk.

So… I fired up the grill and marinated the fresh as fresh can get salmon.  I whipped up a nice Asian inspired marinade and added some fresh mint from my garden.  I think basil would make a nice alternative fresh herb that could be substituted for the mint, if you desire.

Mint is easy to grow but takes over the garden. You can plant it in a planter and avoid the garden takeover!mint

The marinade was quick to prepare and so delicious! I like to add a mix of white and black sesame seeds to this marinade.

marinade

The final product…so good!salmon grilling

Grilled Salmon with Asian Mint Dressing

Ingredients

  • 3-4 fresh salmon filets
  • Marinade:
  • 2 tablespoons fresh chopped mint, basil or thyme leaves
  • 1 tablespoon minced ginger or ginger paste
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons reduced sodium soy sauce (I use gluten free San J brand tamari)
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds

Instructions

  1. In glass casserole dish, add marinade ingredients, stir to blend.
  2. Place salmon filets into dish flesh side down.
  3. Refrigerate and marinate for 15 minutes or up to 3 hours.
  4. Heat up grill and cook flesh side down at first for 5 minutes then flip and cook until flakey and cooked through.
http://blog.katescarlata.com/2013/07/31/grilled-salmon-with-asian-mint-dressing/

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