The ginger-lime marinade makes this dish awesome. To put meat, poultry, or fish into a healthy perspective, serve it in 3-4 ounce portions accompanied by whole grains and vegetables.
2-3 pounds salmon filet
Marinade
2/3 cup tamari or shoyu
2 teaspoons toasted sesame oil
2 tablespoons grated ginger
Juice of 1 large lime
4 cloves garlic, minced
4 scallions, finely chopped
Garnish
2 red peppers, cut in big slices
To marinate salmon
Put tamari, oils, ginger, lime juice, garlic and scallions in a small mixing bowl, whisk together. Place fish in a shallow pan and pour marinade over the top. Marinate one hour in the refrigerator.
To grill salmon
When the coals in your grill are just becoming white, remove fish from pan and place on grill, skin side down. Brush top with part of marinade, and grill the fish for about 5 minutes. The rule of thumb for cooking fish is 10 minutes of cooking time per inch of thickness. Turn the fish over. Remove the skin; it should come off easily. Brush the top with marinade again and grill for 4-7 minutes more, until the fish is tender at the thickest part. Flip it over and serve grilled side up. Roast chunks of pepper on the grill while cooking the fish and serve as a garnish with the fish.
