I know I promised a salmon recipe two weeks ago, but having fun on an impromptu family bonding experience came up and now I find that it was the last Fish Friday of Lent, Good Friday. With the start of summer, this low and slow grilled salmon recipe won't have you waiting until next Lent to make it.
Another great thing about the timing of this recipe is one of it's star ingredients is the key to our upcoming seasonal special in honor of Mother's Day- Hunny Ginger. I've talked about ginger in the past as a great anti-inflammatory for athletes or others suffering from arthritis or gout in our Edamame Hummus recipe. You'll also notice that it was in our Ahi Tuna recipe and Malika Dudley's Surfer Girl Sorbet. I also had it in our Protein Party quinoa and chicken recipe, and mentioned that I love adding it to my family's scrambled eggs, as it doesn't change the flavor profile.
Even though I had this meal twice during Lent, this is definitely on my upcoming menu plan. Hope you enjoy and keep a lookout for information on our seasonal special Hunny Ginger, with great tips on our facebook page about the topical benefits of ginger essential oil.
Low and Slow Grilled Salmon
Skinless salmon either frozen or fresh and have the butcher remove the skin
Soy Sauce or amino acids
Fresh ginger root
Alderwood smoked sea salt
Cedar plank or misquite hardwood chips for a charcoal grill
1) Use a pan to marinate the fish. Place salmon in pan and smash and squeeze ginger root over the fish, flipping to cover both sides.
2) Rub all dry ingredients to cover fish on both sides and pour soy sauce on the fish. Leave to marinate at least 15 minutes.
3) Heat one side of the grill on low.
4) Place marinated salmon pieces on cedar planks on the side of the grill with no heat and close grill. Cook for 30-45 minutes depending on thickness of the salmon. (Alternatively, you would place the salmon directly on a greased grill using the hardwood chips- again on the unheated side.)