Cooking salmon over an open grill is delicious. It is also a great alternative for people who prefer to avoid red meat, want a lighter and healthier barbecue choice or are pescetarians. If you don't have a grill handy -- or if barbecue season has come and gone -- you can still grill salmon simply by using your oven.
- 8-ounce salmon fillet with skin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon sugar
- 1 teaspoon minced ginger
- 2 tablespoons ginger soy marinade
Pour 1 tablespoon of olive oil over the skinless side of the salmon fillet. Spread the oil evenly with the spoon. Add the salt, sugar, pepper, minced ginger and garlic. Heat the cast iron grill pan on low heat.
Sear the skinless side of the salmon fillet on the cast iron grill pan for 2 minutes. Remove the pan using potholders. Use the spatula to flip the salmon fillet so that the skin side is in direct contact with the cast iron grill pan.
Heat the oven to 375 degrees Fahrenheit and place the cast iron grill pan inside. Cook for 6 minutes. Turn off the heat. Let the salmon fillet sit for 2 minutes in the oven. Remove the cast iron grill pan using two potholders.
Spread the ginger soy marinade evenly over the salmon fillet. Heat the salmon fillet at 200 degrees F in the oven for 2 minutes. Let the salmon fillet stand for 1 minute before removing it from the oven using two potholders. Alternately, you can also top the salmon fillet with 1 tablespoon of olive oil. Distribute the olive oil evenly on the skinless side of the salmon fillet using a spoon. Top the skinless side of the salmon fillet with cherry tomato halves and canned peach chunks. Cook at 200 degrees F in the oven for 2 minutes. Let the salmon fillet stand for 1 minute before removing it from the oven using two potholders.
Serve the ginger soy marinated salmon fillet over stir-fried bok choy with a side of steamed white or brown rice. A fruit-driven Riesling pairs nicely with this Asian-inspired dish.
You can also serve the salmon fillet topped with tomatoes and peaches over a bed of spinach sauteed in garlic and olive oil with a crisp Sauvignon Blanc as its complement.