Ginger-Scented Grilled or Broiled Salmon

Ingredients · for 4 (scales to your household)

• 3 lb Salmon fillet (cut into servings) $46.27
• 1/2 cup Cold-pressed peanut oil $1.12
• 3 tbsp Soy sauce (Tamari) $0.50
• 1 tbsp Toasted sesame oil $0.48
• 1 tbsp Dijon mustard $0.41
• 1 tbsp Minced fresh ginger $0.05
• as needed Peanut oil or cooking spray, for grill not counted
• 4 Garlic, minced $0.12
• 1/3 cup Minced scallions (green onions) $0.79

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. To prepare the marinade In a small bowl, combine all the ingredients except salmon and the oil for the grill, if using, and mix thoroughly.
2. To prepare the fish Gently rinse the fish fillets under cold water and pat them dry. Choose a glass dish that is large enough to fit the fillets in a single layer. Brush the skin side of each fillet generously with some of the marinade and place in the dish (skin side down). Pour the remaining marinade over the fish, using a basting brush to cover each well. Let fish sit out, at room temperature, for 10 minutes or cover well with plastic wrap and refrigerate up to 24 hours.
3. To grill Before you heat the grill, brush the grate well with oil or spray with cooking spray. Heat gas grill on high, or if using charcoal grill get coals very hot, and place the salmon (with marinade left on) on the hot grill grate. Cook salmon a total of 7 to 10 minutes per inch of thickness, turning once. (When grilling, don't try to turn the fish until it's very crisp on the bottom or you'll tear off the skin. Using tongs, nudge the fish, and if it seems firmly attached to the grill, let it keep cooking.) When done, the salmon will be beautifully seared on both sides. For medium-rare, let the flesh retain a deeper orange tinge at the very center. If desired, cook until pink throughout but avoid overcooking or the fish will be dry.
4. To broil Preheat the broiler until very hot with the rack as close as possible to the heating element (taking into consideration the height of your broiler pan. I use the top level). Pat some of the excess marinade off the fish and lay each fillet on a cold broiler pan (skin side up). Broil close to heat source turning once, until crispy and the fish flakes easily but is not at all dry, 4 to 5 minutes per side. (Keep an eye on things when broiling, but be sure to let the skin get crisp and the flesh-side get nice and golden.)
5. Timing is Everything The fish can be marinated a day ahead and kept covered in the refrigerator.