4 5 1/2-ounce salmon fillets (can substitute king salmon for Pacific salmon), skin removed
1/4 cup vegetable oil
Salt to taste
Pepper to taste
Pickled Ginger, see recipe, garnish
OR
Dried seaweed, garnish
Soy-Wasabi Sauce, see recipe
Servings: 2
1. Lightly brush salmon with oil and season with salt and pepper.
2. Cook on hot grill until done, 5 to 8 minutes on each side, depending on thickness of fillet.
3. To serve, pour a layer of Soy-Wasabi Sauce on plate, then place salmon on top of sauce.
Garnish with Pickled Ginger or dried seaweed.
Serving Ideas: Serve with rice and fresh steamed vegetables, such as artichoke, green beans, asparagus, summer squash, or red bell peppers.
1/4 cup vegetable oil
Salt to taste
Pepper to taste
Pickled Ginger, see recipe, garnish
OR
Dried seaweed, garnish
Soy-Wasabi Sauce, see recipe
Servings: 2
1. Lightly brush salmon with oil and season with salt and pepper.
2. Cook on hot grill until done, 5 to 8 minutes on each side, depending on thickness of fillet.
3. To serve, pour a layer of Soy-Wasabi Sauce on plate, then place salmon on top of sauce.
Garnish with Pickled Ginger or dried seaweed.
Serving Ideas: Serve with rice and fresh steamed vegetables, such as artichoke, green beans, asparagus, summer squash, or red bell peppers.