You’re not going to believe this, but for years, I never tried salmon. Like, wouldn’t even take a bite of it. I hated the smell (too fishy) and I swore up and down that if it smelled like that then it clearly could not taste anything but, well, fishy.
But as I matured in my old age (LOL), I began to try just about everything you would put in front of me. You see, besides writing about health and fitness and nutrition topics for major magazines like Prevention, Family Circle, SELF, among many others, I also am a travel writer. Which also means I get to go on some pretty ridunkulous trips to places that you would, well, read about in magazines. And on these trips I get to eat some of THE most amazing food. Caviar. Escargot. Octopus. Literally, the best foods in the world.
So it really was only a matter of time before I gave into trying salmon. And thank goodness I did. Because now I am officially addicted. And to date, this is the only recipe I ever make with it at home. (I’ll try it all kinds of ways while out at a restaurant, but this is my tried and true recipe.) Why? Because it’s that good. And it’s from Bobby Flay. The guy is a restaurant icon. And he knows his stuff. Clearly, from the flavors in this recipe he knows his stuff.
Bonus: This can totally be counted as a 21 Day Fix recipe! Wahoo! Container counts, below.
So here is the most amazing, kick-a** salmon recipe (great for both salmon filets and salmon steaks) you will EVER eat! Enjoy!
Serves 8
INGREDIENTS
- 3 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons butter
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon finely grated ginger
- Vegetable oil
- Salt and freshly ground black pepper
- 8 salmon fillets, 6 ounces each
DIRECTIONS
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
21 Day Fix container breakdown:
1 red, 1/2 yellow, 1 orange, 2 tsp.
Recipe courtesy of Food Network