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Wasabi-Ginger Grilled Wild Salmon!

Wasabi-Ginger Grilled Wild Salmon
Wasabi-Ginger Grilled Wild Salmon

It is summer time…and the more I read about ‘out door BBQ’ and the negatives of coals or the grill, coupled with the negatives of burning or over cooking primarily relating to steaks, the more leery I am of the whole process! Have written about risks of BBQs in the past! No doubt ‘grilling’ is a big part of U.S. and Canadian culture, but there’s growing evidence that this method can cause you to ingest cancer-causing chemicals like: heterocyclic amines, or (HCAs), advanced glycation end products, or (AGEs), and polycyclic aromatic hydrocarbons, or (PAHs).

Now to get all these negatives out of the way, and to minimize them, before having the fun of a great recipe for the BBQ! The following, thanks to Dr. Mercola, will help lower chances of ingesting these carcinogens that may form during grilling: Make sure that you grill the fish under indirect heat so it will not burn right away. Use a grilling basket to flip fish easier and prevent from sticking to the main grill. If any char marks on fish remain after grilling, try to remove before eating. When cleaning grill, use nylon-bristle brush or balls of aluminum foil instead of brush wires, the latter are potentially dangerous and may stick to grill and injure you the next time. And also thanks to Dr. Mercola whose indefatigable, informed, health practical advice and crusade I admire…Make sure your salmon caught wild such as Alaskan salmon which is abundant in omega-3 fatty acids and provide wide array of health positives, such as fight against inflammation. Also Eating wild-caught fish will also help avoid ingesting pollutants commonly found in commercially grown fish. These CFAOs whether actually in the ocean…which is a big negative to non cross contamination of species, or on land, are in the view of this site a real health hazard. But enough of negatives, the idea is to keep the general potential negative tenor in the back of the mind, buy organic and healthy, and enjoy the summer!

Wasabi-Ginger Grilled Wild Salmon!

This recipe comes originally from FineCooking.com, that has now been tweaked several times for a great final product and healthier meal! I have left in neat Mercola interactive references for health advantages of the ingredients!

Grilled Wasabi-Ginger Grilled Wild Salmon! and with Mayonnaise:

Ingredients: 1 1/2 limes 1/2 cup organic mayonnaise 1 1/2 tablespoons wasabi paste 2 teaspoons finely grated fresh ginger 1/4 teaspoon Himalayan salt and freshly ground black pepper 4 6-ounce skinless wild Alaskan salmon fillets Coconut oil for the grill

Procedure: 1.Prepare a medium-hot grill fire. 2.Cut the half lime into four wedges and set aside. Finely grate the zest from the whole lime. Cut the zested lime in half and squeeze the juice from one half into a small bowl (save the other half for another use). In a medium bowl, combine 1 teaspoon of the lime juice with the lime zest, mayonnaise, wasabi paste, ginger, and 1/4 teaspoon of salt. Stir to combine. 3.Run your finger along each salmon fillet to feel for tiny bones; use tweezers or needle-nose pliers to pull out any that you find. Season the fillets lightly with salt and pepper. Spoon about 2 tablespoons of the mayonnaise mixture onto the salmon fillets and refrigerate the rest. With your hands, spread the mayonnaise in a thin layer over all sides of the fillets. 4.When the grill is ready, oil the grill grate using tongs and a paper towel dipped in oil. Grill the salmon until crisp for about four minutes. Turn and continue to grill until the salmon is just cooked through for another three to six minutes.

Serve the salmon topped with a dollop of mayonnaise and a lime wedge on the side. Pass the remaining mayonnaise at the table. Wasabi-Ginger Grilled Wild Salmon!

Again, real wasabi paste is made from the fresh wasabi plant only. The ones that are sold as “wasabi” in supermarkets and restaurants are made of horseradish and artificial flavoring that only mimic real wasabi, so don’t settle for those imitations. Real wasabi is more expensive than imitation wasabi, but Dr. Mercola certainly believes health benefits it provides are worth the extra cost, and I agree! Wasabi-Ginger Grilled Wild Salmon!