Memorial Day is around the corner and I spent the day grilling outside yesterday to create this delicious Grilled Asian Salmon on one sheet with mustard dressing. It’s super simple and not a lot of prep work. Turns out very flavorful and done in no time. Perfect easy recipe for a sunny weekend.I am a big fan of mustard and have so many varieties in my fridge. When I was creating the dressing, I started playing with asian flavors and came up with this delicious sauce that includes grainy mustard, soy sauce, fresh garlic and olive oil, that’s it. I promised you simple and you will have simple, but you wont sacrifice the flavors. Also this is gluten free and dairy free. Perfect combination of summer flavors.The great thing is that these days Fred Meyer carries so much local and organic foods that you don’t need to go anywhere else for the ingredients if you don’t have the time. I’ve partnered with Fred Meyer to share a recipe for your Memorial Day weekend grilling. I love getting their Farm Raised Atlantic Salmon or Wild Caught Coho when available.
First of all, lets start with the salmon, I love getting half of large salmon and have yummy leftovers for lunch. This will feed 6-8 people easily if served with sides. It can easily be turned into a salad too if you add a few handfuls of arugula and decide not to make the potatoes or grilled veggies. Get a nice fatter piece of salmon, I feel like you get a juicier piece of fish with a fattier piece of fish.I started the grill on high temperature to burn off anything that was stuck to the griddles, make sure your grill is clean before you start grilling. To prep the grilled asian salmon, I placed it on a cookie sheet, patted it dry with a paper towel and lightly salted with sea salt. No need to generously season it since the dressing will do the job of flavoring the fish. Fred Meyer is going strong with springy/summer things right now so in addition to the grilled asian salmon recipe I’ll share a few other things to add to the grill, like these young potatoes.
Look at those colors, these baby potatoes on the grill are fantastic. Grilled potatoes are now one of my new favorite veggie to make on the grill. So easy to make and no fuss at all. I just tossed them with a bit of avocado oil and salted after they were cooked. That’s it. They took about 20 minutes to cook on the grill, just flip once and check after 20 minutes to make sure the larger ones are cooked.Grilled veggies are optional for this recipe, but they add other textures and flavors to the grilled asian salmon that I think works so great. Purple and green asparagus is in season right now and so are large spring onions. If you are not into either veggies, use veggies you like more. Grill up some peppers, corn and anything else you prefer more.
Grilled veggies, I treated them the same way as the potatoes. Add a little avocado oil and salt after cooked. Easy peasy. Choose colorful veggies to add the gorgeous colors that food provides. When choosing them, think of creating a table that looks colorful and summery. Especially now that there are so many more options in the store.
The dressing is so easy to make for the grilled asian salmon, adding all of the ingredients in a bowl and whisking is all that needs to be done. If you get all of your ingredients measured out beforehand, saves time when you are ready to put it together. I like to make mine in the beginning so the flavors have time to marinate together.
To assemble the grilled asian salmon, let it cool for a few minutes once it’s off the grill, pour over with half the dressing, add a handful of fresh arugula and pickled ginger. If you are not a fan of ginger you can omit it, but I love the briny flavor it adds to the fish. So good.
Isn’t this spread amazing? I also added some fresh radishes and tomatoes I picked up at the store to add more of a pop or color to the spread. We had so much fun eating outside and hanging out in the beautiful summery weather we have been having in Portland. I hope you make this spread for your weekend of grilling. Enjoy and Bon Appetite.
GRILLED ASIAN SALMON WITH MUSTARD DRESSING
GRILLED ASIAN SALMON
1/2 of fresh salmon
light sprinkle of sea salt
handful of fresh arugula
GRAINY MUSTARD DRESSING
2 tbsp whole grain mustard, Whole30 compliant
2 tbsp Coconut Aminos
1 large garlic clove, grated
4 tbsp olive oil
The dressing is so easy as adding all of the ingredients in a bowl and whisking it together. I like to make mine in the beginning so the flavors have time to marinate together.
2 lbs baby potatoes, multi colored if possible
1-2 tbsp avocado oil, or lightly spray
salt to taste after grilled
ROASTED GARLIC AIOLI for POTATOES
for base of aioli use my basic Whole30 approved mayo recipe
add a whole large lemon juice for aioli instead of just half
also add 1 tbsp dijon mustard
2 tbsp roasted garlic
GRILLED ASPARAGUS / SPRING ONION
handful of thick purple or green asparagus, cut in half if needed
5 baby spring onions
1 tbsp avocado oil, lightly sprayed
salt to taste after grilled
cut a few lemons in half, remove seeds
grill cut side down until grill marks appear
1. Heat your grill to high and make sure its clean.
2. For the salmon, pat it down with a paper towel, place it skin side down on a cookie sheet, lightly sprinkle with sea salt.
3. Prep the potatoes and veggies next by tossing them in lightly spayed avocado oil, you don’t need much, I used a sprayer, if you don’t have one, start with 1 tbsp, add if you need more to coat all the potatoes and veggies.
4. Place the potatoes on the grill directly, grill for about 10-12 minutes on medium high, flip over and cook for about 10-12 more minutes, check the little ones to make sure they aren’t over cooked or burned, take them off the heat and season with sea salt right after taking them off the grill.
5. Put the asparagus and spring onion on the grill, grill until desired cook, I did about 12-15 minutes on medium high heat, flip in between, watch them so they don’t burn.
6. Place the salmon with the cookie sheet on high in the grill, cover with lid and let it cook for about 20-25 minutes, depending on how big your salmon is, if you want it more undercooked inside do 20 if you want it a bit more cooked do 25-28 minutes. It will still be juicy.
7. To make the aioli, follow the instruction here for the mayo, make sure to add the extra ingredients above, blend with a immersion blender like this one in a Pint and half wide mouth Mason jar like this one.
8. To assemble the salmon, let it cool down for a few minutes, drizzle half the dressing, sprinkle some fresh arugula and some pickled ginger. Enjoy with extra arugula, a little extra dressing, grilled lemons and veggies.
This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.
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