Buying and eating the best Salmon you can afford is worth all the nutrition it provides your body. Wild salmon are preferable because they eat other good omega 3 fish. It is also firmer and is less fatty. My personal favorite is the Alaskan Red Salmon which is a dark shade of pink that I like, as it stays pink when cooked. However, if you are a big sushi fan like me you are most likely to find the ubiquitous Norwegian Salmon, which is cheaper because it is farmed, but is what is now generally used on Sushi in restaurants.
- 4 salmon fillets
- 1 lemon
- 1/2 tsp garlic powder
- salt to taste
- ½ lb green beans
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup olive oil
- Season salmon fillets with lemon juice, garlic powder, and salt.
- In a large bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
- Coat the salmon in the mixture, and leave in the bowl. Leave in fridge for around 2 hours.
- Preheat grill for medium heat.
- Place salmon on the preheated grill. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
- If you would prefer to cook on stove, then just add 2 tbsp olive oil in the frying pan and let the salmon sizzle gently in that for around 5 minutes both sides.
- Steam the green beans for 5 minutes and season lightly with salt and black pepper. Put the Salmon on top of the green beans and then serve.