Tamari Grilled Salmon
My former Alaskan friend (former Alaskan, current friend) Colleen taught me this quick, delicious seasoning for Salmon. We spent many a summer evening feasting on fresh caught Tamari Grilled Salmon. It is a snap to make and turns out a perfect combination of flavors that complement the richness of the Salmon. This taste great over lightly steamed Garlic Kale. My rant about farmed Salmon is included in any post I write about eating fish but this is the short version. Don’t eat farmed Salmon. It is full of antibiotics, food coloring and is void of the good omegas that wild Salmon contain. Don’t get me started on the problems of these genetic freaks getting loose and what they would do to the real wild Salmon population. Buy wild Alaskan Salmon…..and we will all get along just fine. An opinion (and some facts) on farmed Salmon that happens to be just like mine.
Tamari Grilled Salmon with Garlic Kale
Prep
Cook
Total
Yield 4 servings
Fast and easy. You can marinate the Salmon in the Fridge ahead of time, but bring it up to room temperature before cooking it. Don't overcook your Salmon. Should be juicy and just flaky.
Ingredients
- 4 Salmon Filets
- 3 cloves Garlic, minced
- 3 tablespoons Fresh Ginger, Minced
- 1/2 cup Tamari
- juice of 1 Lemon
- 1 tablespoon Maple Syrup or Brown Sugar
- few sprinkles of Roasted Sesame Oil
Garlic Kale
- splash of Sesame Oil
- 6 big Handfuls Kale, stemmed and washed (water still clinging to the leaves)
- 6 cloves Garlic, chopped rough
- Juice of Half a Lemon
- Sea Salt, Ground Pepper
Instructions
- Put the Salmon skin side down in a large shallow dish
- Rub the Garlic, Ginger and Maple Syrup or Sugar equally on the Salmon, sprinkle a few drops of Roasted Sesame Oil over the filets and squeeze the Lemon over, season with Pepper
- Pour the Tamari over the Salmon flip them over and marinate as long as you have time for
- Heat a grill pan or BBQ over med high heat and rub with Olive Oil and a splash of Sesame Oil
- When hot, grill the Salmon, skin side down 6-8 minutes, (drizzle remaining marinade over the top)
- Slide the Salmon off the skin and gently flip over, char grilling for 2-3 minutes until cooked through
- Serve over the steamed Garlic Kale with a lemon wedge
Garlic Kale
- Heat a splash of Olive Oil and a sprinkle of Sesame Oil in a large lidded skillet or wok
- Toss in the Kale (be careful of splatter)
- Stir fry 2-3 minutes, cover and let steam an additional 3 minutes
- Turn up the heat, toss in the Garlic and cook until tender but not soggy, 2-3 more minutes
- Squeeze over the Lemon Juice and season with a grind of Sea Salt and Pepper
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