Barbecued ginger salmon

My boys love fish. Actually, if I ask my 7 year old what he wants for dinner, he’ll usually say “sea creatures.” I think he’s secretly holding out for blowfish, but he’ll try any type of seafood, and he’s open to most any flavours when it comes to fish. I was at the market and they had the most beautiful bright pink organic Irish salmon – I had to grab a few fillets for dinner.

Needless to say, my boy was thrilled. He insisted on cutting the lemon.

I wasn’t sure how I wanted to prepare it when I was at the market. Dill. Blood orange juice. Lime and lemongrass. Honey and soy – salmon is so versatile. But when I got home I had a ginger craving, and my kids love ginger. (My husband, not so much. Actually, he’s not into fish at all. I picked up a thick, juicy rib steak for him when I was at the market.)

What you need:

-salmon fillets
-salt
-cracked pepper
-powdered ginger
-fresh lemon, sliced into thin circles
-2-3 tablespoons melted butter

(and a rib steak for the husband, prepared like this)

What you do:

Brush a light coat of melted butter over the fillets (you can also use olive oil). Salt and pepper them to taste. Dust them with ginger. I use a fair bit, we love the strong flavour of ginger, but if you want to go mild, it’s great as a hint of ginger too.

Heat the barbecue. Drop the temperature to medium and put the fillets on, skin side down. Layer lemons on top of the fish. Close the lid and grill 5 to 10 minutes, depending on the thickness of the fillets. Flip so that the fillet is sitting skin side up, but atop the lemon slices for another 5 to 10 minutes. My fillets were very thick so I went closer to 10. The lemons will char but the fish will stay juicy and tender. Fish should be very flakey, cooked through.

This one is great with sauteed mushrooms, French green beans or a zesty vinaigrette salad. If you’ve got leftovers, ginger salmon is great cold, tossed with greens.

Enjoy!