|Source: Recipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).|
|Prep time: 1 hour||Cooking time: 15 minutes||Total time: 1 1⁄4 hours|
Dr. Bruce Gardner, a family practitioner, prepared this mouthwatering delicacy for Cynthia Lair and her family one summer and she has have never forgotten it. The ginger lime marinade makes this dish awesome. Be sure to purchase wild salmon, not Atlantic or farm-raised.
For babies 10 months or older: A few bites of cooked salmon combined with one of baby's regular foods are fine. Check salmon and remove any tiny bones before serving.
Put tamari, oils, ginger, lime juice, garlic and scallions in a small mixing bowl; whisk together. Place salmon in a shallow pan and pour marinade over the top. Allow to marinate one hour in the refrigerator. Prepare grill.
When the grill is hot, remove fish from pan and place on grill, skin side down. Brush the top of the salmon with marinade and grill for about 5 minutes. The rule of thumb for cooking fish is 10 minutes of cooking time per inch of thickness. Turn the salmon 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 red pepper on the grill while cooking the salmon and serve alongside a garnish.