Northwest salmon barbecue

Barbecuing salmon has been a tradition in my northwest family for as long as I can remember. Salmon barbecues on the beach were presided over by my grandfather, with four generations of family catching up, drinking wine, playing on the beach, posing for pictures, and generally enjoying the sun and family. My grandpa used a more traditional barbecue sauce, but ever since it passed to me to be the salmon barbecuer, I invented an Asian-northwest inspired sauce that goes perfectly with a low-carb diet. This recipe works equally well on the grill or in the oven, depending on the weather and your preference of cooking method.

Here goes. Don’t worry about the proportions really, because it’s hard to mess it up!

1. Mix together about a cup each of soy sauce and lime juice – anyway, equal proportions. Scale up if it’s a large party. I used to use light ginger-soy (Sun Luck), but use whatever kind of soy sauce you like. Sushi soy is good too – basically a lighter-tasting variety that’s not too salty and is good with fish.

2. Add some olive oil to make it stick to the fish, but not too much. Try a quarter to a half cup – less for the oven, more for a barbecue (so it doesn’t stick to the grill).

3. Add about a tablespoon of powdered ginger and a tablespoon of lemon grass powder (if you don’t have that, just skip it, no big deal). You can also grate fresh ginger into the mix if you’d like.

4. Press a bunch of garlic to taste and add that. 1-6 cloves depending on how much you LOVE garlic :)

5. Chop up a ton of cilantro and mix it in, enough that it pretty well thickens the mixture.

6. Salt and pepper to taste.

Marinade the salmon in this mixture for 30 minutes. While the coals are being prepared is about right. Take the salmon out of the marinade but leave plenty of cilantro and garlic sticking to it :) Grill as you normally would and enjoy!

Alternatively, you can broil it until done (doesn’t take very long, check it frequently) or bake it in a 375° oven. If baking, start it skin side up and bake for about 10 minutes, then flip it over and continue cooking until done. Salmon is done when it is reddish-pink in the center and flakes easily. If it is all the way pink through, it is overdone, so it is important not to rely on cooking times but to check frequently, since every piece of fish is different.

This recipe is awesome with simple grilled veggies, such as asparagus, carrots, or summer squash sliced lengthwise and coated with olive oil and sea salt.

4-oz portion: 28 gm protein, 2 gm carbs

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