Grilled Asian Salmon

I’m a big fan of walleye. Anyone who lives in this neck of the woods knows exactly what I mean. But if you’ve never cooked salmon on the grill, you don’t know what you’re missing.

The best grilled salmon that I’ve eaten was prepared by a friend and co-worker, Eric Hylden. Eric is pretty lucky to have a brother-in-law who is a commercial fisherman in Alaska, so his access to seafood such as salmon, halibut and the like is a little better than the rest of us. One of Eric’s favorite ways to cook salmon is on a plank. It’s a technique that I’ve yet to try but hope to do soon.

But there a lot of other ways to fix salmon on the grill, including a recipe that was in an e-mail I received recently from Elizabeth Edelman, co-founder and resident culinary expert at Besides the salmon recipe, which looks mighty tasty, Edelman included several other of her favorite healthy and diabetes-friendly summer grilling recipes, which are available at diabetes website.

After being diagnosed with type 1 diabetes in 2005, Edelman (her parents were both professional chefs) was faced with the need to develop an entirely new lifestyle. Disappointed with a lack of local resources, Elizabeth turned to the Internet. She started blogging about her experience and the support was so overwhelming she and her husband, David, created Diabetes Daily, a leading online support network that helps people with diabetes live a better life.

But if you think the recipes you can find at Diabetes Daily are just for diabetics, you’re mistaken. They are the kind of healthy alternatives that all of us should incorporate into our lifestyle.

Grilled Asian Copper River Salmon
3 pounds Copper River salmon, skin on (if Copper River salmon is not available, any regular salmon will do)
2 tablespoons Dijon mustard
3 tablespoons good quality soy sauce (can be low-sodium)
6 tablespoons extra-virgin olive oil
½ teaspoon minced garlic
½ teaspoon grated, fresh ginger
Heat a grill over medium-high heat.  While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 6 equal pieces. Whisk together the mustard, soy sauce, olive oil, ginger and garlic in a small bowl. Drizzle the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a spatula and grill for another 4 to 5 minutes. The salmon will be rare in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Yield: Serves 6.
Approximate nutritional analysis per serving: 399 calories, 1 gram carbohydrates, no fiber, no sugar, 13 grams fat (3 grams saturated), 236 milligrams sodium, 50 grams protein.