Fish

Grilled Salmon with Basil Cucumber Cream

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Grilled Salmon with Basil Cucumber Cream

1/3 c orange juice
1/3 c soy sauce
1/3 cup water (or white wine, if you have some open - a dry one)

1 lb salmon fillet, intact and about one inch at its thickest

5 large basil leaves
1 c loosely packed baby spinach, stems removed
1/3 c sour cream
1 t dijon mustard 1/2 c finely diced cucumber, seeds removed

Combine orange juice, soy sauce and water in a shallow baking pan. Add salmon, skin side up. Marinate for as long as you can (up to three hours - two hours would be nice but ten minutes is ok too.) Heat grill to medium high. Grill salmon skin side down for 5-6 minutes. Flip and grill for another 2 minutes.

Meanwhile, place spinach and basil in bowl of mini food processor (or chop it yourself, very very fine) and pulse for a few seconds. Add sour cream and mustard, pulse until just blended. Stir in cucumber. Salt and pepper to taste.   

Notes: There is something overwhelmingly 80s about this, isn't there? I almost spelled it Creme. But I had the salmon and half a cucumber and I went from there.

I think it is marginally easier to grill one piece of fish than multiple smaller pieces and (as with beef) Steve prefers salmon rarer than I do. So a big fillet that is thick on one end and thin on the other works fine for us. By the time my end is cooked the way I like it his is perfect for him. If you run a less Jack Sprat household then you can either tuck the skinny end underneath or cut smaller fillets and cook accordingly. Or just buy equal sized pieces I guess.

Everyone ate all of this with the exception of Caroline who thought the salmon was weird and who subsequently ate only a few bites. Also I noticed that the tips of Patrick's asparagus were traded to Steve for some reason. But apart from that... .