Now 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.
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?