Tip: Less is more when it comes to marinating seafood. Usually, half an hour is enough time to add flavor to a delicate piece of fish. Less time is needed if you are using a strong acid, such as lemon juice, in the marinade.
- Vegetable oil, as needed
- 1 1/2 lb wild-caught salmon filet(s)
- 2 tbsp extra virgin olive oil
- 4 tbsp raspberry vinegar
- 1 large clove garlic, minced
- 2 tbsp chopped cilantro
- 1/2 tbsp low-sodium tamari or light soy sauce
- 1 tsp minced ginger
- 1 tsp sea salt
- Prepare grill on medium-high heat. Oil slotted or vented grill pan.
- Rinse salmon and pat dry. Set aside in a small baking dish.
- Mix together marinade ingredients and pour over salmon. Cover and refrigerate for 15-30 minutes.
- Remove salmon from marinade. Rub the skin side with sea salt and place on grill pan skin side down. Spoon some of the marinade over the fish.
- Grill 7-10 minutes, or until just barely done.
- Remove from grill and let fish rest for 1-2 minutes to finish cooking. Garnish and serve.
Nutrients per serving: Calories: 330, Total Fats: 18 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 95 mg, Sodium: 840 mg, Total Carbohydrates: 6 g, Dietary Fiber: 0 g, Sugars: 5 g, Protein: 34 g, Iron: 7 mg