Karen has always been a super athlete, and with her current passion for triathlons takes a lot of care about how she nourishes her body. This is one of her favorite recipes for salmon, one of the best sources of Omega 3! This is a very simple, highly flavorful salmon dish, using a classic Japanese yakitori marinade with the addition of some finely grated fresh ginger. The dish benefits from sitting in the marinade for several hours. If you don’t like the look of the ginger, you can strain it out of the basting sauce, but you’ll miss out on the flavor. Place the salmon fillets in a sturdy freezer bag. Pour the marinade into the freezer bag with the fish. Seal the freezer bag and place in a baking dish (so that if the bag leaks it doesn’t get all over your fridge). Place in your refrigerator and chill at least an hour, preferably several hours. Brush the grill grates with olive oil; pre-heat your grill to medium heat. Place salmon fillets on a piece of aluminum foil (brushed with olive oil) over the grill grate, skin side down. Brush the salmon with the marinade glaze. Cover the grill. Cook the salmon 6-10 minutes (depending on thickness of the fillets), brushing again with the marinade halfway through the cooking, until the salmon is just barely cooked, and easily flaked with a fork. Heat a few tablespoons of olive oil in a skillet over medium-high heat. Fry the salmon 3 to 4 minutes per side, basting frequently with the marinade. Serve once the salmon is just barely cooked through and is easily flaked with a fork. Preheat oven to 350°F. Line a baking dish with aluminum foil. Brush the top of the foil with olive oil. Place salmon on the foil, skin side down. Brush with marinade. Bake for 10-15 minutes depending on how thick the fillets are, basting frequently with the marinade, until the salmon is barely cooked through and is easily flaked with a fork. Grilled salmon with Asian dipping sauce from Kalyn’s Kitchen
