Grilled Salmon with Nori Fume Furikake

Its still early summer here in the high desert, but BBQ season is in full swing. One of our favorite ways to prepare heart-healthy fish is on the grill.

Salmon packs a health punch with essential Omega-3 fatty acids, proteins, B vitamins, potassium, selenium and protein! It is high in the anti-oxidant Astaxanthin, giving the fish it’s red pigment, which helps with inflammation, supports good (HDL) cholesterol, and reduces oxidation of bad (LDL) cholesterol.

In this recipe, the salmon bathes in a flavorful marinade before grilling. Then it is finished with the great Japanese dry seasoning blend – Nori Fume Furikake. Furikake is a dry seasoning blend comprised of sesame seeds and other seasonings. Nori is seaweed like the sheets of nori used to wrap rolls in Sushi restaurants. Furikake is typically served on rice, which would make a great side dish for this fish, but here I use it to finish the salmon just before removing from the grill to impart even more flavor.

Using a BBQ grill mat to protect the delicate fish from falling through the grill grates.

Ingredients

3 - 4 Salmon fillets, skin on
Marinade
1-2 Tablespoons Nori-Fume Furikake

Marinade
1/2 Cup Low-Sodium Tamari Sauce (or Lite Soy Sauce)
1/4 Cup Avocado or Peanut Oil 
3 Cloves Garlic, minced
1 Tablespoon Ginger Root, freshly grated
2 Tablespoons Brown Sugar
1 Tablespoon Ponzu Sauce

Instructions

  1. In a small bowl, mix together all marinade ingredients. Pour into a shallow baking dish that will hold salmon fillets in single layer. Place salmon in marinade, skin side up, letting the flesh rest directly in the marinade for a minimum of 20 minutes, or up to two hours.
  2. Prepare grill. If grilling directly on the grill grates, oil lightly, or to prevent sticking, you can oil a piece of aluminum foil and place on the grates to prevent the fillets from sticking and falling through. I like to use a silicone grill mat which is naturally non-stick.
  3. Preheat grill to 450 degrees.
  4. Collect Tongs, spatula, instant read thermometer and seasonings to be used at the grill. Fish cooks fast, so be prepared ahead so you don’t overcook the fish while you are dashing to get something last minute.
  5. When grill reaches temperature, place salmon on the grill, skin side down. Sprinkle the fillet with Nori-Fume Furikake to taste. Close the lid of the grill and grill for 4-6 minutes per 1/2 inch of fillet thickness. A one-inch thick fillet will take about 8 minutes. Use an instant read thermometer to make sure the fish achieves 140-145 degrees Fahrenheit before removing from grill. Grill to your desired doneness, I like mine a bit on the medium-rare side, but you can cook it all the way to well done if that is your preference.
  6. Remove from grill and serve immediately.

Notes:

  1. You can use Togarashi (pepper) seasoning in place of the Nori-Fume Furikake. Togarashi, like Furikake, is a dry seasoning blend with sesame seeds, dried citrus and other flavorings. It can be spicy, Shichimi or mild, Shishito, but is primarily a blend of capsicum.
  2. Salmon is an oily, rich fish that demands lighter accompaniments. Rice, steamed or grilled vegetables and wilted greens make nice side dishes with this salmon. Grilled or fresh fruits such as pineapple, mango and papaya are also good sides.

Asian Pork Tenderloin

This easy marinated pork can be either grilled or roasted in the oven making it a versatile year round dish. Grilling on is my preference. It imparts a subtle smokey complexity.

I like to serve as hot with stir fried vegetables and noodles or rice. It is also excellent cold and sliced thin for sandwiches and wraps, or incorporated in dishes such as pork fried rice.

Ingredients

2 - 2 1/2 pounds pork tenderloin
1/3 Cup Soy Sauce
1/4 Cup Sesame Oil
1/3 Cup Brown Sugar, packed
2 Tablespoons Worchestershire Sauce
1 Large Lemon, juiced
4 Cloves Garlic, crushed
2 Tablespoons Ginger Root, grated
1 Tablespoon Dry Mustard

Instructions

  1. Place pork tenderloin in a shallow dish.
  2. In a small bowl, combine all other ingredients. Pour over pork, turning to coat.
  3. Cover and refrigerate. Marinate for at least 8 hours or overnight.
  4. Remove pork from marinade. Discard marinade.
  5. Preheat oven or grill to 450 degrees.
  6. If using the oven, place pork in a foil lined oven safe dish. This will help with clean up when the marinade carmelizes during cooking. If grilling, pork will be placed directly on the grill grates.
  7. Cook for 25 minutes, or until meat thermometer reaches 160 degrees. If grilling, turn roast 1/2 way through cooking time to insure consistent cooking and browning.
  8. Let pork rest for 10 minutes before carving to seal in juices.