Grilled Salmon with Dijon Soy Marinade

Ina calls this Asian Grilled Salmon, but I don't recall Dijon mustard ever being an Asian ingredient.  Or olive oil for that matter.  So I re-named it to Grilled Salmon with Dijon Soy Marinade.  But whatever you want to call it, you'll have to agree it's delicious.

I cut back on the proportion of soy sauce because I found Ina's recipe to be a little too salty.  I also cut back a little on the amount of olive oil, because while it is a healthful ingredient, it's still a fat.  I only used a 1-pound sockeye filet (with skin on), so I reduced the marinade to 1/3 of the original recipe.  This was the perfect amount for two adults and a three-year-old-who-loves-fish.

Grilled Salmon with Dijon Soy Marinade
Taken from this recipe.

Ingredients:

• 1 lb. fresh wild sockeye salmon filet, de-boned, skin on
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1/2 clove garlic, minced

 Directions:

• Pre-heat grill on medium-high heat.
• Place salmon skin side down on a cutting board and cut into 2 - 3 portions.
• In a small bowl, whisk together the mustard, soy sauce, olive oil and garlic.
• Drizzle marinade over salmon pieces and use a brush or spoon to evenly coat the fish.  NOTE: If you are planning on using the leftover marinade to top the salmon after grilling (optional), make sure you do not touch the dirty brush or spoon (with raw fish on it) to the marinade.
• Let sit for 10 minutes.
• Grill 5 minutes skin side up, then flip and grill for another 5 minutes skin side down.
• Remove skin before serving.  If you'd like, drizzle the leftover marinade over the fish before serving.

Eat more fish!