Fishing for a light grilled salmon recipe for your Memorial Day barbecue? Well here it is! This salmon dish is a great way to add some Asian spice to the usual repertoire of steaks, chicken and burgers and it will satisfy your fishitarian/flexitarian friends. I love using fresh herbs from my garden in this dish. This recipe couldn’t be any easier as the fish only marinates for 15 minutes and cooks in under 10. Delicious paired with a Riesling or Tsing Tao Beer. What a catch!
- Salmon Marinade
- 1/3 cup finely chopped fresh mint leaves
- 1/3 cup finely chopped fresh cilatntro leaves
- 1/3 cup finely chopped fresh thai or italian basil leaves
- 2 tablespoons finely minced fresh ginger
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice (unseasoned) or white vinegar
- 2 tablespoons soy sauce
- 4 salmon filets
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoons finely chopped shallot
- 1 10 ounce package fresh baby spinach leaves (trimmed and washed)
- salt and pepper to taste
- Combine salmon marinade ingredients in a small bowl and whisk until blended.
- Sprinkle salmon filets with salt and pepper.
- Coat salmon filets with marinade. Cover with plastic wrap and marinate for 15 minutes.
- Grill salmon filets for about 4 minutes per side, until barely opaque in the center.
- While salmon is grilling, heat a non-stick frying pan until hot on medium-high heat. Add the olive oil and shallot and saute for 2 minutes. Add the spinach and saute until wilted, about 1 minute. Season to taste with salt and pepper.
- Divide the spinach on four plates and flatten slightly. Place the a salmon filet on top of each bed of spinach. Garnish with cilantro sprigs and serve immediately.