Grilled Salmon Fillet with Sesame and Scallions

Recipe from Jane Brody’s Good Food Gourmet.

Ingredients

• 1-1/4 pounds salmon fillet, with skin on
• Vegetable oil spray or vegetable oil for brushing the grill grate
• 1/2 Tbsp toasted sesame seeds
• 1/4 cup thinly sliced scallion greens

Marinade

• 2 Tbsp fresh lime juice
• 2 Tbsp dry white wine or dry sherry
• 1 Tbsp low-sodium soy sauce
• 1 tsp Asian sesame oil
• 1 Tbsp ginger root, peeled and minced
• 2 tsp garlic, minced
• 1/8 tsp red pepper flakes or 1/2 tsp freshly ground black pepper
• 1/4 cup finely chopped scallions, white parts only

Preparation

1. Rince and pat dry the salmon. Remove any bones (if desired) with a tweezers, needle nose pliers or your fingertips. Place the salmon skin-side down in a nonreactive pan or on a platter with a lip.
2. Combine all of the marinade ingredients in a bowl or jar that has a tight-fitting lid, mix them well, and pour them over the salmon. Then turn the salmon skin-side up, cover the pan or platter with plastic wrap and place the fish in the refridgerator for 30 minutes to 12 hours.
3. Start the grill.
4. When the grill is hot, remove the grill grate, and spray or brush the grate with the vegetable oil, then replace the grate on the grill. When you are sure the grate is hot, place the fish on it, flesh-side down.
5. Grill the fish for about 5 minutes, then turn it, and grill it about 5 minutes longer or for a total of 10 minutes to the inch measured at the fish’s thickest part. When the fish is done, remove it to a serving platter flesh-side up, and sprinkle the fish with the sesame seeds and scallion greens.

Nutritional information

Makes 4 servings, each having 293 calories, 16g fat, 30g protein and 4g carbohydrates.

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