Thursday, September 3, 2015

Cilantro Stuffed Grilled Salmon

In anticipation of this beautiful September weekend- perhaps the last official grilling weekend of 2015- I have an equally beautiful recipe for you. This Cilantro Stuffed Grilled Salmon is refreshing and worth savoring. It is the kind of meal that makes me wonder why we ever go out to eat when cooking something delicious is so simple. Of course, our "going out to eat" is our monthly trip to Little Ceasar's, but there you go.

The salmon is tender, flakey and bright. The fresh herbs herbs were little pockets of salmony joy- chopped cilantro, freshly grated ginger, and green onions all working in harmony to make your dinner tasty.  Plus, I made some really great honey mustard roasted potatoes to accompany our fish, so pretty much I felt like a food rockstar that night.

This meal is fast and easy- prep takes all of 5 minutes and the salmon cooks in just 6-8 minutes. All you do is cut 2 slits in a piece of salmon, and stuff it with fresh herbs. Then, as you grill the salmon you coat it with honey and soy sauce glaze. Voila! C'est trop simple. Oh, plus the left overs make a super amazing salad. If you have left overs. My kids even liked this fish.

Cilantro Stuffed Grilled Salmon 

  • 1/3 cup cilantro, chopped
  • 3 green onions, chopped
  • 2 1/2 tsp olive oil
  • 1 1/2 tsp grated ginger
  • 4 salmon fillets, about 6 ounces each
  • 2 tsp lime juice
  • 2 tsp soy sauce
  • 2 tsp honey 
  • salt and pepper to taste
  1. Preheat grill to medium high heat. (Be sure to oil to grill grates before the grill gets hot.)
  2. Toss the cilantro, green onions, and ginger with the olive oil. 
  3. Cut 2 slits in each of the salmon fillets. Evenly stuff each fillet with the herb mixture. Season with salt and pepper.
  4. In a small bowl, mix the lime juice, soy sauce, and honey to make a glaze.
  5. Place the salmon on the grill and brush with glaze. Grill for 3-4 minutes.
  6. Flip salmon, brush with glaze, and grill for another 3-4 minutes. 
  7. Remove from grill. Garnish with fresh lime slices.