I am always tickled when I find fresh Atlantic salmon at the market at a great price. There is something about the gleaming orange flesh that beckons me in a way none other does.
And as far as I am concerned, if you are going to put salmon on the grill, it's hard to beat the combination of soy sauce, honey and brown sugar. It's the way the fish glazes over and turns that rich golden brown with crusty edges, the slight hint of sweetness that complements the salmon so very well that keeps me coming back for more. Needless to say, grilled salmon is on our dinner monthly rotation.
But today, I wanted more and that came about by toying with the idea of a flavored oil with fresh aromatic ingredients like ginger, garlic and basil. One version or the other of this exists in cuisines all over the world - extensively in Asia of course and certainly in Spain.
So its fun to reinterpret some of these age old techniques in our home cooking. But it isn't just the fish and the oil I'm excited about, it's the trio with the Thai Style Pineapple & Cucumber Saladon the side (post coming up)
The flavors work so well together that to break this combination up would be denying yourself a truly memorable meal.
Don't take my word for it, try it and see for yourself!
The main ingredients are -besides the fresh Atlantic salmon,
Marinade - soy sauce, fish sauce (Thai or Vietnamese), vegetable oil, light brown sugar, honey, wasabi powder, Sriracha chili sauce (found in Asian markets or Asian food aisles), garlic powder
Topping - vegetable oil, garlic cloves, fresh ginger root & fresh basil leaves
Prepare the marinade in a clean mixing bowl.
Add all the ingredients and whisk till all the sugar is dissolved and a thick syrup is formed.
In a Ziploc bag, pour the marinade and add the Salmon fillets. Seal the bag and then turn the bag over a few times so the marinade completely covers the fish.
Allow the salmon fillets to marinate for a minimum of 2 hours up to 4 hours.
Fire up the grill or broiler. Oil the grate.
Grill the salmon on a grill for a about 6-8 minutes per side or use a oven gas broiler. If you are using your gas broiler as I am then you will need to first line it with aluminum foil.
Here is the gas broiler method -
Preheat for about 10 minutes.
Spray some non-stick cooking spray on the Aluminum foil.
Place the salmon in the broiler and bake for about 6-8 minutes per side or until it easily flakes with a fork. Do not overcook to the salmon or it will turn dry.
While the salmon is grilling, prepare the ingredients for the topping:
Ginger - Peel and cut into thin slices. Take a few slices at a time and cut into very thin strips (juliennes)
Garlic - Peel and thinly slice.
Basil - Separate the leaves from the thick stalks. You can leave some of the tender bunches of leaves at the top of the stem intact. Leave the leaves whole.
About 3 minutes before Salmon is ready to come off the grill or broiler -
In a small frying pan, heat the oil till fuming on medium heat. Add the ginger and saute for about a minute or so till the ginger is golden brown and begins to turn crispy.
Add the basil leaves and fry for a few seconds to allow the leaves to crispen.
With a slotted spoon, remove the whole lot to a plate.
Leave the oil on the lowest heat to keep hot.
To Assemble -
Plate directly onto individual plates.
Place the salmon on the plate. Ladle about 2 tbs hot oil with a metal spoon onto the fish. It will sizzle as it hits the fish. Top with basil, ginger & garlic.
Repeat for all remaining servings. Serve Immediately.
Stellar presentation, explosive flavors!
The slightly sweet undertones from the salmon are wonderful with the crispy bites of ginger, garlic and basil. The flavored oil provides yet another palette teaser with the subtle scented flavors from the ginger and the garlic.
The salmon is delicious on its own but the topping breathes new life into it. I highly recommend the Thai Style Pineapple & Cucumber Saladwith it. Just wouldn't be the same with a side of vegetables!
The refreshing flavors of the salad greatly enhance the meal and is not only refreshing but also light which is a perfect balance to the meal.
Recipe for
Asian Grilled Salmon with Fried Basil & Ginger Oil
Preparation time - 20 minutes
Marinating time - 2 to 4 hours
Cooking time - 15 minutes
Serves 4
Shopping list
4 qty, 6oz each Atlantic Salmon fillets
Salmon Marinade -
1/4 cup soy sauce
2 tbs fish sauce (Thai or Vietnamese)
1/4 cup vegetable oil
1/3 cup light brown sugar
1 tbs honey
1-1/2 tsp wasabi powder
1 tsp Sriracha chili sauce (found in Asian markets or Asian food aisles)
1 tsp garlic powder
Topping -
4 tbs vegetable oil
5 cloves garlic
2" piece fresh ginger root
1 cup fresh basil leaves
Preparation -
Prepare the marinade in a clean mixing bowl.
Add all the marinade ingredients and whisk till all the sugar is dissolved and a thick syrup is formed.
In a Ziploc bag, pour the marinade and add the Salmon fillets. Seal the bag and then turn the bag over a few times so the marinade completely covers the fish.
Allow the salmon fillets to marinate for a minimum of 2 hours up to 4 hours.
Topping:
Ginger - Peel and cut into thin slices. Take a few slices at a time and cut into very thin strips (juliennes)
Garlic - Peel and thinly slice.
Basil - Separate the leaves from the thick stalks. You can leave some of the tender bunches of leaves at the top of the stem intact. Leave the leaves whole.
Cooking Method -
Fire up the grill or broiler. Oil the grate. Grill the salmon on a grill for a about 6-8 minutes per side or use a oven gas broiler.
Here is the gas broiler method -
If you are using your gas broiler as I am then you will need to first line it with aluminum foil.
Preheat for about 10 minutes.
Spray some non-stick cooking spray on the Aluminum foil.
Place the salmon in the broiler and bake for about 6-8 minutes per side or until it easily flakes with a fork. Do not overcook to the salmon or it will turn dry.
About 3 minutes before Salmon is ready to come off the grill or broiler -
In a small frying pan, heat the oil till fuming on medium heat. Add the ginger and saute for about a minute or so till the ginger is golden brown and begins to turn crispy.
Add the basil leaves and fry for a few seconds to allow the leaves to crispen.
With a slotted spoon, remove the whole lot to a plate.
Leave the oil on the lowest heat to keep hot.
To Assemble -
Plate directly onto individual plates.
Place the salmon on the plate. Ladle about 2 tbs hot oil with a metal spoon onto the fish. It will sizzle as it hits the fish. Top with basil, ginger & garlic.
Repeat for all remaining servings. Serve Immediately.
Serve Immediately.
Enjoy!
