GRILLED ASIAN SALMON WITH MUSTARD DRESSING
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

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.

Course: Dinner, Main Course, Side Dish
Cuisine: Asian, Seafood
Author: Lena Gladstone
Ingredients
Grilled Asian Salmon
  • 1/2 a fresh salmon
  • light sprinkle of sea salt
  • handful of fresh arugula
  • pickled ginger
  • a couple lemons for garnish
Grainy Mustard Dressing
  • 2 tbsp whole grain mustard, Whole30 compliant
  • 2 tbsp coconut aminos
  • 1 large garlic clove, grated
  • 4 tbsp olive oil
Grilled Potatoes
  • 2 lbs baby potatoes, multi colored if possible
  • 1-2 tbsp avocado oil
  • sea salt, to taste
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
  • 1 tbsp dijon mustard
  • 2 tbsp roasted garlic
Grilled Asparagus and Spring Onions
  • handful of thick purple or green asparagus, cut in half if needed
  • 5 baby spring onions
  • 1 tbsp avocado oil
  • sea salt, to taste
Instructions
Grainy Mustard Dressing
  1. 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.

Salmon, Potatoes, and Veggies
  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 sprayed 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 in a Pint and half wide mouth Mason jar.

  8. Cut lemons in half and remove seeds. Grill cut side down until grill marks appear.

  9. 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.