Why We Love It:
We have all heard that we should eat more fish. Beyond the fact that it's yummy, fish is filled with important omega-3 fatty acids that are thought to lower cholesterol and reduce inflammation throughout the body. According to the Mayo Clinic, at least two servings - 3 ounces each, or about the size of a deck of cards - of omega-3-rich fish a week are recommended for adults. Fish that are low in mercury such as shrimp, canned light tuna, salmon, pollock and catfish are delicious options to add to your menu.
What You Need:
¦ 3 (12-inch) untreated cedar planks
¦ 1/3 cup vegetable oil
¦ 1 1/2 tablespoons rice vinegar
¦ 1 teaspoon sesame oil
¦ 1/3 cup soy sauce
¦ 1/4 cup chopped green onions
¦ 1 tablespoon grated fresh ginger root
¦ 1 teaspoon minced garlic
¦ 2 (2-pound) salmon fillets, skin removed
What You Do:
1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
A study in the July 2008 Journal of the American College of Cardiology found that the Japanese, who on average eat 100 grams of fish per day, have half as many heart attacks as North Americans.