Grilled Salmon with Sesame Glaze

By Robyn Priebe
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healthy-recipe-grilled-salmon-sesame-glazeNow as the weather has cooled off a bit in VT, I’m getting excited to begin making some hot meals again. Standing over my BBQ on a 90 degree day wasn’t sounding too inviting, but now with the beautiful days and lovely breezes we have in VT, I’m ready to bust out the charcoal.

Health Benefits Of Salmon

Salmon is one of my favorite types of fish and we serve it often at Green Mountain. It is chock full of omega 3 fatty acids, which have a host of health benefits. From lowering triglycerides, to helping stabilize blood sugar, to reducing inflammation, and list goes on and one, these fats are good for us.

I love preparing salmon with flavors like sesame and lime. This recipe for grilled salmon with sesame glaze can easily be modified depending on your tastes. While the recipe calls for tahini, honey, orange and lime juice, ginger and oil you can swap out many of these ingredients for variety. Instead of honey, you could use maple syrup; grapefruit or lemon juice could be a substitute for the orange and lime juice; and garlic, cilantro or toasted sesame seeds could work instead of the ginger. You could even use sesame oil to brush the fish for more flavor.

I love pairing grilled salmon with rice noodles and vegetables such as carrot, snow peas, onion, red pepper and mung bean sprouts. Leftover salmon could be flaked into a salad made with spinach, dried cherries, sesame vinaigrette, and blanch broccoli florets.

What is your favorite way to prepare salmon?  Have you tried grilled salmon?


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2 Responses (Add Yours)

  • Sarah Blunt says:

    I also love Salmon! My father used to make grilled Salmon every weekends. Anyway, your recipe looks great. I would love to try this. Thanks a lot! :-)

  • Marianne Nicholson, M.S. Nutritionist says:

    I love salmon and eat it frequently. You can bake it, poach it in water or broth with white wine and herbs, or grill it many different ways. You can eat it hot, cold, or flake into or over salads. A very light coating of mayonnaise or olive oil when grilling or baking keeps it moist. Top with any favored herbs–dill, parsley, cilantro, garlic, onion, tomatoes, salt &pepper or Adobo seasoning; mixed grilling seasonings in the grinder bottles or Chef Paul Prudhomme’s Salmon Seasoning (in most grocery stores). The trick is not to overcook it. It grills fast and continues to cook after being removed from heat, so it’s best to slightly undercook and let sit a few minutes off the heat. You have to judge by the thickness of the filet, but it may only take 7-12 minutes on a grill; maybe 20 minutes in a 350 oven. You can steam-grill it in foil, topped with tomatoes & onions or mango or pineapple salsa, and you can use almost any type of glaze, be it honey-sesame-ginger or teriyaki, etc. You can steam-bake it in parchment paper in the oven, topped with any of the above suggestions, or just put it on an oiled baking sheet with your choice of toppings or seasonings. It’s really quite versatile and easy–just don’t overcook it! Enjoy!

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