Wild Alaskan Sockeye salmon was on sale at the market, so of course I jumped. The color and texture of good, fresh wild salmon puts its farmed siblings to shame. Salmon is a great way to get protein, good fats (Omega-3's) and even Vitamin D (if you can't get your 15 minutes of sun a day).
1 lb salmon fillet - to figure out what to choose, check here
2-3 lemongrass stalks
1 tsp sea salt
1 tsp pepper
1 tbs butter
cilantro for garnish
Preheat grill on high and rinse/dry your fish. Peel the lemongrass stalks and then beat them until they're a pulp. You can use a meat mallet or the back of a heavy ladle. Pulse in a food processor with a few drops of water*. Place fish on a large sheet of foil and top with salt & pepper, lemongrass paste, and butter (you can also marinate the fish for 1-2 hours prior if you like), and place the foil on the grill. Turn heat down to med-high. I like to use foil because fish can fall apart on the grill and it just makes my life easier. Cook for 6-8 minutes on each side.
*You can also buy lemongrass paste in a tube in the produce sections of most grocery stores now if you're not into taking out your aggression on those pretty stalks.
cilantro for garnish
Preheat grill on high and rinse/dry your fish. Peel the lemongrass stalks and then beat them until they're a pulp. You can use a meat mallet or the back of a heavy ladle. Pulse in a food processor with a few drops of water*. Place fish on a large sheet of foil and top with salt & pepper, lemongrass paste, and butter (you can also marinate the fish for 1-2 hours prior if you like), and place the foil on the grill. Turn heat down to med-high. I like to use foil because fish can fall apart on the grill and it just makes my life easier. Cook for 6-8 minutes on each side.
*You can also buy lemongrass paste in a tube in the produce sections of most grocery stores now if you're not into taking out your aggression on those pretty stalks.
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