Fiery Grilled Salmon

In Celtic lore, the salmon is associated with knowledge. In fact, the first person to taste this delicious fish was granted all kinds of wisdom! At the summer solstice, certainly a time of fire, why not toss a salmon into the flame so you can partake of its vast knowledge? This simple dish can be prepared out on your grill to keep the kitchen cool, and tastes just as good cold the next day on top of a salad.

Ingredients:

2 lbs salmon fillets, skin on

1/4 C. soy sauce

1/4 C. Dijon mustard

1 tsp. cayenne pepper

3 cloves garlic, minced

1/4 C. olive oil

Preparation:

Combine the olive oil, soy sauce, Dijon mustard, garlic and cayenne pepper in a bowl and whisk together. Using a barbeque brush, brush half of the soy sauce mix onto the salmon fillets. Place them sauce-side down (skin-side up) on the grill for about six to seven minutes. Brush the remainder of the sauce onto the skin side, and use a large spatula to flip the fillets over. Grill for another five minutes or so and remove from heat. Allow the fillets to sit for about ten minutes before serving on a bed of your favorite greens and summer vegetables.

Note: A well cooked fish is one that isn’t too dry. When you remove the salmon from the grill, it may seem undercooked in the center. However, once it sits for ten minutes, the heat in the juices will make it finish cooking. Don’t cook salmon until it “looks cooked” in the middle, because by then it will dry out and lose its flavor.