4 - 5 oz Salmon fillets
1 tbsp toasted Sesame Seeds
Ingredients for Salsa Soya Mostaza:
1 tbsp Extra Light Olive Oil
1 tbsp Soy Sauce
1 tbsp Vermont Sugar-Free Maple Syrup
1 tbsp Sugar-Free Teriyaki Sauce
1 tbsp Dijon Mustard
1 tbsp Lemon juice
1 tsp Lemon Zest
1 clove of minced Garlic
Bring the refrigerated salmon to room temperature. It will take about 30 minutes.
Prepare the Salsa Soya Mostaza by blending all the ingredients in the order listed.
When the salmon is at room temperature, take half of the Salsa Soya Mostaza and thoroughly coat both sides of the fillets using a basting brush and let them rest for 15 minutes. Reserve the other half of the salsa to use before serving.
While the fillets are marinating, heat the grill to medium high heat. Toast the sesame seeds until golden in a small skillet and set them aside.
Grill the salmon for 4 to 5 minutes on each side, depending on the thickness of the fish (4 to 5 minutes total if using a Panini grill). Turn carefully with a wide spatula. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Spoon the reserved salsa on top of the fillets and sprinkle the sesame seeds on top. Transfer the fish to a platter, skin side down. Allow the fish to rest for 5 minutes and serve.
Number of Servings: 4
Originally posted 8/31/09
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