A salmon recipe for people that don't like fish

The other night we were out with another couple and my friend Steph mentioned that she doesn't like the taste of fish. I am one of the few Asians in the world that shares that sentiment. I do have a salmon marinade recipe that I adapted from when I lived in the Pacific Northwest that takes care of the fishy taste. Salmon has a very mild fishy taste to begin with, and the marinade that turns into the sauce topping does a good job of covering up any of that fishyness. I call it Slammin' Salmon. It's been a hit at company BBQs and is also my husband's all time favorite. (Who, by the way, LOVES seafood)

I make this recipe with quinoa (pronounced keen-wa), a delicious grain that's full of protein. Basmati or white rice are also good. (*Timing tip: cook your grains before you start the salmon) Cook your grain according to package directions. I use chicken stock instead of water, it adds more flavor.

For a veggie, I either roast asparagus or saute some green kale. Asparagus is in season here in California so I used that last night, but you can make any veg you like.

Total cook time: 30-35 minutes Prep time: 40 minutes-2 hours (including marinade time)

Ingredients for marinade (for 2)

1- 3/4 pound WILD salmon fillet (This is important, it must be wild. Farmed salmon isn't good for you or the environment)
1/4 cup olive oil
1/8 cup low sodium soy sauce (You can use regular soy sauce and 1/2 the beef bullion cube. Otherwise it'll be too salty)
1 beef bullion cube, crushed (I use a mortar and pestle)
zest and juice of 1 lemon
1 teaspoon garlic powder
freshly ground pepper to taste

Combine ingredients in a plastic bag (add the salmon last) and refrigerate skin side up from 30 minutes to 2 hours. When you're ready to start cooking, set the marinade aside as you will make it into the sauce later.

I label my marinade bags and wash & reuse them until they get old (i.e.: holey)

Topping (optional)

2 shallots, minced
2 tablespoons garlic, minced

Heat 2 tablespoons of olive oil in a frying pan and sautee garlic and shallots over medium heat until translucent, about 3 minutes. Set aside.

sauteed shallots and garlic...mmm!

Add a little more oil to the pan, turn up the heat a bit and add the salmon. Cook salmon on medium high heat for 4-5 minutes per side or until cooked through. I place a loose piece of tin foil over my frying pan to minimize splatter, but make sure you leave a little vent so steam won't develop and burn you.

Cut salmon in half down the middle using a plastic spatula so you don't scratch your pan. In the final few minutes, pour the marinade into the pan with the salmon and let it simmer down, about 2 minutes.

Once I cut the fillet in half, it makes it easy to slide the skin off.

Place the salmon on top of your grain of choice, add some of the sauteed garlic and shallots and finish with pouring the cooked marinade on top.

Finished off with a side of asparagus.

Voila! A perfectly healthy and pretty easy meal. If you give this one a try, kindly let me know what you think.

Ash loves it too!