I found a beautiful piece of wild salmon at T&T the other day. It was such a brilliant shade of orange compared to the farmed salmon.
I got home pretty late, so I wanted to figure out the quickest way to cook it without ruining the texture. So I whipped up a marinade, rubbed it all over the fillet, wrapped it in tinfoil, and put it in the barbecue.
While that was cooking, I made some rice, and chopped up some Kale. I paired it with kale sautéed in rice vinegar for its bitter and tart flavor to balance the sweetness of the maple glaze.
Salmon is considered warming. From a chinese medicine perspective, this is due to the concentration of omega 3 fatty acids which help the body to burn fat by warming the metabolism.
Salmon also helps nourish the skin to make it glow, as the omega 3 oils help to moisturize dull, dry skin.
- 1 piece of atlantic wild salmon (mine was about 30 cm long, 10 cm wide)
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 2 tbsp of Dijon mustard
- 1/4 cup of very finely diced shallots
- 2 cloves of garlic
- 6 kale leaves, chopped
- 2 tbsp of rice vinegar
- Turn on the barbecue to medium heat and close the lid.
- Combine all the marinade ingredients together and set aside.
- Take a piece of tin foil big enough to fully encase the salmon when wrapped and place salmon in the center of the foil, skin side down.
- Pour marinade over salmon, rubbing the marinade into the fillet.
- Wrap the salmon up so it is completely closed. This allows the flavours to steam inside the parcel.
- Place the parcel on the top rack and close the bbq lid. Let it cook for 12 minutes. The bottom rack is much hotter as it is closer to the flame, which would shorten the cooking time to about 7.5 minutes.
- Mince 2 cloves of garlic and fry in oil until fragrant
- Add chopped kale and fry for about 5 minutes
- Add 2 tbsp of rice vinegar.