My husband and I like to grill. A lot. As in, we could discard our stove during warmer weather. Having said that, we also grill throughout the winter. (When I say we, I mean I send my husband outside and I watch from the warm side of the door.) The point is, things we like to prepare indoors, we love even more outside on the grill.
This is one of those suppers that can come together with almost no work - but that tastes so delicious that you could easily use it for anything from a weeknight meal to a fancy-pants dinner party - and when you use the grill outside, there are almost no dishes!
It is also one of those recipes that isn't so much a recipe as something you throw together.
When I go shopping for salmon, I tend to buy a whole side (or two), package some in freezer bags with marinade and use the rest - but that is totally optional.
For the marinade, I zested 2 limes, added about 1/4 honey and grated a thumb-sized chunk of ginger.
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Add the salmon and the marinade to a freezer bag. (I know it isn't the most environmental way to marinade the fish - but it is the best way to make sure all the fish touches all the marinade.) If you're making the salmon fresh, don't let it marinade in the citrus
for longer than a half hour. Fish is delicate and tends to start
"cooking" from the lime juice.
As you might imagine from my grill tribute above, we grilled our salmon - but a) if you're not in a grilling kind of mood b) it is winter c) you don't have a grill, you could absolutely bake it in the oven (or use an indoor grill).
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We had mushrooms, red onions and peppers that day so that is what we put on a grill rack while the salmon was cooking. The total cooking time is less than 15 minutes so there's really no excuse not to make it even on busy weeknights. (Garnish is optional.) ;)
