Salmon is my favorite fish! It is fatty, sweet, and rich in awesome nutrients. It is a go-to for me when I need to include more protein and healthy omega 3-fatty acids in my diet. It is also rich in vitamin B!
Omega 3-fatty acids are shown to reduce inflammation, lower blood pressure, and reduce risk factors for disease. Vitamin B is needed for energy production, controlling inflammation and protecting heart and brain health.
Hello, nutritional science degree! It has been awhile since I have recalled nutrient info! Go me!
Grilling is an awesome way to prepare salmon. I leave the skin on and baste with a homemade butter. Below is a recipe I had published in Love of Food NC Mag. Enjoy!
Grilled Salmon with Herb Butter
Course: MainCuisine: SeafoodDifficulty: Easy6
servings10
minutes15
minutesA simple salmon preparation perfect for the grill! Use plant butter or vegan butter to ensure the recipe is dairy free.
Ingredients
3 lb Atlantic salmon fillet, skin on, cut into 2 inch wide portions
6 tbsp butter (vegan or regular), room temperature
2 tbsp parsley, chopped
2 tbsp dill, chopped
1 tsp kosher salt
1 tsp cracked black pepper
Directions
- Fire up the grill, setting it on medium-high heat, and allow it to reach temperature.
- Mince the fresh dill and parsley and mix it into your softened butter. Add salt and pepper to taste.
- Once the grill is heated up, spray the grates liberally with cooking spray. I use a plant-based grill spray. [Use your favorite option – or simply whatever you have on hand! Please be careful as some spray oils may cause the fire to inflame quickly! Keep a safe distance when spraying!]
- Slather some of the butter onto the flesh side of the salmon portions. Put the salmon on the grill FLESH side down first!
- Cover and let cook for about 5 minutes. Wait to flip onto the skin side until the salmon has cooked through about 2/3rds of the way.
If the grill is hot enough, the flesh should NOT stick to the grates when you go to flip it over. Flip the salmon over onto it’s skin side and grill until cooked through. The center will be fork tender and no longer bright pink. - Lather with more butter as it is finishing on the grill and add even MORE when you’ve pulled it off the grill. More butter is BETTER, duh.
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