Try Amelia's easy recipes:

• Asian Broiled Salmon

• Super Easy and Really Tasty Grilled Salmon

• Colorful Peppery Salad

• Amelia's Spicy Asian Salad Dressing

This is a simple, quick and healthy recipe.  Be careful not to overcook so the salmon remains moist and succulent.  Fresh limes, garlic and ginger are best.  Garlic and ginger should be equal parts.  Lemons can be substituted for limes but, limes are best.

Makes 4 servings.

Let salmon steaks sit at room temperature for 20 minutes.

Pour and spread 1 Tbsp. olive oil in bottom of baking dish.  Place salmon steaks in baking dish coating bottom of each steak with olive oil.  Mix minced garlic, ginger, salt, pepper  and remaining 1 Tbsp. olive oil in a bowl.  Rub this mixture into top of each salmon steak.  Let sit for 10 minutes.

Preheat oven to 450 degrees.

Cut 1 lime into 8 wedges.  Squeeze juice of two wedges on the four salmon steaks.   Place the remaining 6 wedges around salmon steaks.  

Bake at 450 for 5 minutes.  Broil 5-7 more minutes or until firm to the touch and browned.  When cutting into the salmon it should be moist, opaque and pink.  Be careful not to overcook.  Pour juices from pan on each salmon steak.  Serve with a lime wedge.    

Healthy and easy serving suggestions:

• Starches: Brown rice or garlic mashed potatoes.

• Vegetables:  Steamed broccoli, carrots, and/or string beans.

• Colorful Peppery Salad - see recipe below.

Sprinkle fillet with seasoned salt and pepper until lightly coated.
Squeeze So Good! Miso Mayo on fillet then spread evenly on top and sides with a butter knife.  Let sit for 10-20 minutes.

• Oil the barbecue by dipping a washcloth or paper towel lightly in canola oil and wiping on the grill.  

• Set gas or charcoal BBQ to medium low heat.

• Place salmon fillet skin side down on the grill and cover.

• For every inch of thickness BBQ salmon 5 minutes then check.

• Baste with more So Good! Miso Mayo if necessary.  

• Grill until mayo is bubbly and browned on top and salmon is slightly firm to the touch or make a cut to check if the salmon is moist, opaque and pink.

• If your BBQ is flaming or you can't keep a medium low heat transfer the salmon to a 400 degree oven and cover with aluminum foil.  Bake just until firm or when the inside is moist and slightly pink and opaque.

• Avoid overcooking salmon which will result in a dry fillet.  

Serving Suggestions:  Starches such as brown rice, garlic mashed potatoes or corn bread.   

Low-carb side dishes: Grilled vegetables and/or Colorful Peppery Salad.

Grilled vegetables:  Eggplant, zucchini, summer squash, red peppers, sweet onions, carrots, asparagus. Simply grill with salt, pepper and olive oil.  Remember to let eggplant "sweat" a few hours before grilling.

Colorful Peppery Salad

• Combine spinach and butter lettuce with one or all of these peppery greens:  lamb's lettuce, arugula, dandelion greens and mizuna.  For a spicier salad use more of the peppery greens. (Amelia prefers JUST the peppery greens because she LOVES spicy salad mixes!  It can be an acquired taste though.)
• Toss in slivers of red peppers, sweet onion, sweet yellow pear tomatoes and sliced radishes.
• Option: Sprinkle freshly grated parmesan cheese.
• Toss lightly with Amelia's Spicy Asian Salad Dressing just before serving.

Amelia's Spicy Asian Salad Dressing

Combine these ingredients then shake well.  To achieve desired consistency add water as needed.  Adjust amount of each ingredient per your taste preference. Refrigerate unused portion.

* Note:  If the ingredients do not mix well when using honey, especially older crystallized honey, you may need to simmer the mixture to help blend ingredients. 

For more information about soy-based, no-dairy, vegan, So Good! Miso Mayo go to their web site: http://www.misomayo.com/.  This product is found in health stores such as at Sunny Farms in Port Angeles, WA.

Submitted by Amelia Andaleon