Simple Grilled Asian Salmon

It's been proclaimed the biggest Sockeye salmon run in 100 years for B.C. with salmon spawning all the way to November! So here's an Asian twist on a delicious and easy meal that can be enjoyed all year round.

Did you know: The name sockeye comes from an attempt to translate the word suk-kegh from B.C.'s native Coast Salish language. Suk-kegh means red fish.

Ingredients:
- 1 side fresh salmon, boned but skin on (about 3 pounds)

Marinade:
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
-1/2 teaspoon grated ginger
- 1 tbsp of toasted sesame seeds (option garnish)
- 1/4 cup of chopped green onions (optional garnish)

Did you know: Ginger is an amazing power food that helps to boost our immune system. Since we're nearing the cold and flu season, ginger root tea (mix 1 tsp fresh ginger root in hot water) is a good natural way to combat chills and fever as well as ease soar throats.

Directions:
1. Lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

2. Place the salmon skin side down on the BBQ or a greased cast iron grill pan; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

3. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin then garnish with sesame seeds and green onions. Serve warm, at room temperature, or chilled. Enjoy over rice or a lightly tossed olive oil and vinegar green salad!

Recipe adapted from Barefoot Contessa Parties!