My brother-in-law jokes that this dish isn’t Asian at all, it’s only called Asian because there’s soy sauce in it, but it was mighty tasty, and since I chose to pair it with bok choi and white rice, we’ll stick with the name. I did deviate from the original recipe, as usual, so here’s my version.
- 6 tablespoons
Olive Oil
- 5 tablespoons Soy Sauce
- 4 tablespoons Stone Ground Mustard (like the kind you find in cheese-and-sausage baskets people give you for Xmas, which is exactly where we got this jar)
- 1 teaspoon Minced Garlic
- I bought 3 lbs. of skinless salmon from Costco at $5.99/lb. I have no idea if this is a good price, but BJ’s had it for $4.79/lb.
In a bowl, combine ingredients except for salmon. Whisk briskly. Lean over bowl, inhale… smells so good, doesn’t it? Tastes even better, I promise. You can even taste a little right now… mm, delicious.
Place salmon on cutting board and cut into portion sized pieces (you’d know better than I would how big you want each piece. I cut about 8 pieces I think from this long piece of salmon. Most people ate 2 pieces, some people ate 1, but we had enough for 5 people).
Place salmon on plate, and drizzle a bit of marinade over the fish. Don’t put the raw fish in the marinade! Just use a spoon and pour it on top until you have just about enough to cover each piece. I used my fingers and rubbed each piece to make sure every piece had enough to thinly coat. You can see in the picture, each piece is not swimming in nor floating in marinade. Do not waste the marinade!
Let marinate for at least 10 minutes.
Heat your grill – you could use a grill pan, though I used a gas grill- make sure you oil the grill a bit. Here’s a trick I learned from TV: pour a little olive oil onto a dishtowel (clean) and rub the grill. Voila! Oiled grill!
Toss the salmon on heated grill; 4-5 minutes on each side, with some nice grill marks, should be great. Unless you have a really thick or really thin piece of fish, in which case, adjust cooking time accordingly. Be careful when turning the fish- fish is a tricky thing to turn! Don’t forget to let the salmon sit for a few minutes, to finish cooking.
I served the sauce on the side, because some people may want it more and some people may prefer just the hint of the mustard flavor that the salmon provides alone. However, this is my own plate:
yummy! bok choi and rice courtesy of mommy
Please note, I purposely undercooked the salmon just a touch to ensure that it was moist and yummy. I didn’t use too much sauce (as you can see) and it was perfect. I actually really enjoyed this dish, even though I’m not a huge fan of cooked salmon and I detest mustard. The bite of the mustard just works really well with the smoothness of the salmon.
Also, the recipe calls for dijon, so feel free to substitute, but I find dijon very strong (and we had the stone ground on hand, so why not use it?). The same recipe says to use skin-on, boneless salmon, but my store didn’t have the skin on, and it came out great even without the skin. In fact, I don’t believe I even broke a piece of salmon while turning it. I was pretty proud of that 
Enjoy~!
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