It’s commonly accepted that the Midwest is the epicenter of “American Food.” Beef, corn, cheese, wheat, pork, apples, wild rice and cranberries are predominant in our little breadbasket of America.
Sure, we have our ubiquitous freshwater perch and walleye, but unless it’s Fish Fry Friday, fish was often overlooked as a main staple in this WI resident’s diet.
Ahh, but not so long ago a certain husband of mine’s only brother and sister-in-law packed up all of their belongings and migrated drastically north and west to the vast state of Alaska. Between clinically insane activites like the 100-mile Susitna snow bike race (Yes, you read that right. Really, 100 miles. Yes, in the snow. On a bike. The kind with pedals.), overnight camping trips involving glacier hikes and the marvelous creation and maintenance of this adorable little munchkin, my BIL and SIL find time to catch, clean, vacuum-seal and freeze gloriously fresh salmon. I love them.
Salmon is given much adoration from health journals and dieticians mostly for it’s abundance of omega-3 fatty acids, as well as protein and vitamin D.
Omega-3′s have been studied and credited for reducing inflammation throughout the body (i.e. helps with asthma, arthritis, and more), lowering risk of heart disease, reducing sypmtoms of ADHD, lowering levels of depression, boosting prenatal health and likely protecting against Alzheimer’s and dementia.
Without getting too science-y on you, let it be known that there are three types of omega-3 fatty acids: ALA, DHA and EPA. Our body doesn’t reap much from ALA, but eat assuredly because salmon is packed with the DHA and EPA that boasts the aformentioned benefits.
Ginger Soy Grilled Salmon
Combine soy sauce, water, brown sugar and lemon pepper in a medium sized bowl. Add chopped garlic, grated ginger and orange zest. If you’re new to ginger, it’s time to get familiar, because this stuff is so flavorful! Remove the peel from the ginger root and slide along the smaller side of the grate. Tip: frozen ginger root is a breeze to grate, plus it keeps longer very nicely. Mix everything a few seconds and set aside.
Place salmon in a large freezer bag, then pour marinade mixture over and seal. Little Miss Obvious says that the longer you allow the salmon to marinate, the better it will taste. At least 1 hour is recommended. Tonight I let it soak in the refrigerator for 4 hours and the results were devine.
Oil or non-stick spray your grill grates and preheat. Cook for 4-5 minutes per side per inch of fillet. The salmon is ready when it starts to flake.