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!
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.
The marinade was quick to prepare and so delicious! I like to add a mix of white and black sesame seeds to this marinade.
- 3-4 fresh salmon filets
- 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
- In glass casserole dish, add marinade ingredients, stir to blend.
- Place salmon filets into dish flesh side down.
- Refrigerate and marinate for 15 minutes or up to 3 hours.
- Heat up grill and cook flesh side down at first for 5 minutes then flip and cook until flakey and cooked through.