Salmon season has arrived, and the markets are brimming with gorgeous wild varieties like King Salmon and Coho, which are perfect for grilling, poaching or even simply cooking in a lightly-oiled pan.
With summer here, fire up the barbecue and master the grilled salmon – it’s an incredibly versatile blank canvas that you can use in everything from light salads to heady curries to spicy tacos. And grilling salmon is quite easy, as long as you follow the rule to pull it off the grill just a minute before you think it’s actually done.
Coat salmon fillets with a little oil, salt and pepper, and cook until the salmon is almost opaque; “cook until flaky” is bad advice that will leave your salmon overcooked and strong-flavored.
One of our summertime favorites is Easy Summer Miso Salmon, which pairs miso with refreshing lime juice to create something between a creamy sauce and a citrus vinaigrette.
Miso, or fermented soy bean paste, adds a ton of savory flavor (“umami”) and depth, while the lime juice keeps the recipe bright and summery. There’s garlic and ginger for flavor, but the shallot keeps the flavor more Californian than Asian, although you could certainly add soy sauce, Mirin (Japanese wine) and chopped cilantro if you wanted to. Serve with brown rice, grilled veggies or a bunch of vegetable “noodles” for a filling and healthy summer supper.