Not only is salmon a great source of anti-inflammatory Omega 3s, but it lends itself to many easy and delicious preparations. If I plan to serve guests fish, and it’s spring, fall or winter, I will make one of my favorite dinners: orange “crusted” salmon served over parsnip puree (recipe coming this Fall). But if it’s summer and/or I’m pressed for time, I usually prepare my salmon on the grill with a simple sprinkling of herbs and squeeze of lemon or a quick and easy marinade like this one.
1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
2 tsp grated lemon zest
1 tsp dried thyme or 2-3 tsp fresh, chopped
1 tsp dried basil, or 2-3 tsp fresh, chopped
1 tsp dried parsley, or 2-3 tsp fresh, chopped
2 cloves garlic, crushed
4 (6 ounce) salmon fillets
Mix all ingredients except the salmon in a shallow bowl. Add the salmon 30 minutes before you’re ready to cook it, and coat evenly.
Heat your gas grill to 450F or your oven to broil. Cook your salmon steaks for 4-6 minutes on each side, basting the fish with the extra sauce when you turn to the second side.
Remove salmon from grill and allow the fish to sit for a few minutes. Unlike most other “meats,” fish continues to cook after it’s been removed from the oven or grill.
Serve warm with a vegetable side dish or tossed fresh salad.