Time: 30 min.
Complexity: easily
Servings: 4

Thanks to nature's riches in the salmon shoals that frolic off the coast of Alaska, we get excellent meat free from antibiotics and excess environmental toxins. Salmon fillet contains 3 grams of omega-3 fatty acids, making it a great addition to your daily diet. Just be sure not to add too much fat when cooking salmon; it's best to grill it in foil, making slits and stuffing them with herbs. When grilling, brush the salmon with barbecue glaze. Serve with a side dish.

Ingredients:

• 4 pcs. (170 g each) wild salmon fillet, with skin
• 1/4 cup cilantro leaves
• 2 stalks of green onions
• 2 teaspoons of vegetable oil
• 1 teaspoon grated ginger
• 2 tsp lime juice
• 2 teaspoons unsalted soy sauce
• 2 teaspoons of honey
• 1/4 tsp black sesame seeds
• 1.3 cups ready edamame soybeans
• Lime wedges for serving, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, edamame beans, ginger root, lime juice, soy sauce, cilantro, sesame, honey

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Grease the grates with oil.
Step 2
• Finely chop the cilantro and green onions, stir in the oil and ginger. Season with salt and pepper.
  
  Make 7.5 cm long slits in the bottom of each fillet, going all the way down to the center. Evenly stuff the pockets with the herb mixture. Season the fillets with salt and pepper.
Step 3
• Mix lime juice, honey, and soy sauce until smooth. Place the fish on the grill, skin side up, and cook for 3-4 minutes, until well-charred. Flip and continue cooking for another 3-4 minutes, brushing the top with the sauce until done.
Step 4
• Transfer to a serving platter and sprinkle with sesame seeds. Serve with edamame beans and lime wedges.
  
  Recipe Soy-glazed salmon with cucumber salad.
  
  For grilling in the ovenPosition the rack so the baking sheet rests 10 cm below the heat source. Preheat the oven. Prepare the fillets as directed above and place them skin-side down on a foil-lined baking sheet coated with cooking spray. Bake until done, 6-7 minutes, brushing with sauce 3-4 times.

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