Salmon is one of the wonder foods, packed with protein, Omega-3 acids, B vitamins, and minerals such as phosphorus, magnesium, potassium, and selenium. It is no wonder that it features prominently in any athlete’s nutrition plan. The best kind is wild salmon, especially when in season. But you can easily throw a few fillets in your freezer during the summer months and enjoy it just as much during the winter months, as long as you cook it right.
What is delicious about this recipe is that it yields an extremely juicy and tasty salmon, whether it is fresh or frozen, wild or farmed. The secret is in the marinade, which makes the salmon soft, and smoky, thanks to the whisky. Choose fillets that are about a pound and a half to serve 4 people. Pour the marinade over the salmon in a ziploc bag in the morning and leave it in the fridge. It will take you less than 10 minutes to grill it for dinner and you’ll have a delicious, and nutritious dinner, in no time.
One large salmon fillet, about 1.5 lbs
1/4 cup single malt or rye whisky
1/4 cup vegetable oil
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 clove garlic, minced
fresh ground pepper
Mix all the ingredients and pour over the salmon in a ziploc bag. Leave in the fridge for at least 2 hours (we frequently pour the marinade over the salmon in the morning and leave it until dinner). Cook on a lightly oiled grill, skin side down first, 3-4 minutes per side. Serve with steamed broccoli to pack even more flavor and nutritious punch.