Err, Salmon!

I think I’ve mentioned just once or twice already how I grew up catching salmon in my backyard. Now? Not so much considering that I live in a 1,000 sq. ft. apartment and don’t even have a backyard to call my own. Inspired by this recent dinner during my visit to Washington, Shrek and I grilled up a beautiful salmon fillet. We paired it with Trader Joes 3-Minute Organic Brown Rice and field greens tossed in a homemade dijon vinaigrette dressing. Following are my tips for grilling salmon on the stove top along with my family’s Dijon Vinaigrette salad dressing recipe. It’s a good one!

Here are my tips for grilling salmon on the stove top:

• Cut fillet so pieces fit on spatula to make flipping easy
• Season with garlic powder, ginger powder, salt, and pepper
• Drizzle with olive oil and let marinade for 15 minutes
• On medium-high heat, grill fish meat-side down for approximately 5-7 minutes
• Flip and grill skin-side down for the same amount of time
• At this point I like to drizzle a little teriyaki sauce over my salmon. I turn it so the meat-side is up, drizzle, and flip it meat-side down to cook the sauce while the pan is still hot. Eventually lower heat to low/simmer until salmon is flaky and done!

Dijon Vinaigrette Dressing:

• 1 small garlic clove, minced
• 1/4 cup balsamic vinegar
• 1/4 cup vegetable or canola oil
• 2 tsp of Dijon
• salt and pepper
• 1 teaspoon honey

Combine ingredients in a jar and shake it like a polaroid picture Drizzle over field greens and serve with salmon and Trader Joe’s Brown Organic Brown Rice which takes just 3 minutes to make in the microwave!