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By Shane Young | August 17, 2012 |
Here’s a healthy and delicious recipe from Melissa Joulwan’s Well Fed, as shared by the author on It’s Paleo. This makes enough for about one-and-a-half pounds of salmon filets. Each four ounce serving has 25 grams of protein and about 233 calories.
2 tablespoons olive oil
2 tablespoons grated fresh ginger or 1 1/2 teaspoons dried
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
Mix the oil, ginger, cumin, coriander, salt, and cayenne together in a small bowl. The marinade makes a paste with the consistency of very thick salad dressing. It forms a crust during grilling that’s crispy and flavorful.
Rub the marinade over the salmon, then cover and refrigerate 30 minutes.
Preheat gas grill on high with lid closed for about 10 minutes, then place salmon skin-side down, close the lid and wait four minutes.
Raise the grill lid again, and the skin should be a little blackened and starting to separate a bit from the pink flesh. Then flip the filet. If you feel uncomfortable flipping something that large, you can cut the filet into individual servings before grilling. Close the lid, and wait another three to five minutes, depending on how well-done you like your salmon. Remove it from the grill and serve.
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