When I was about 3 or 4, my dad was diagnosed with high cholesterol. This was back in the 80’s when everyone was completely freaking out about fat. After that, this meal became a veeeeeery regular regular on our weekly rotation. As a very tasty salmon dish with lots of great health qualities and almost no fat, it satisfied all three of our requirements for a “great meal.”
Back then, Fat was the enemy–and my dad is a “fighter.” So naturally, my homemaker mom was stuck with the task of trying to find a series of regular meals that were low in fat, high in health, and tasty enough to satisfy the palate of a picky adolescent. I can’t imagine this was easy for her. In spite of that, she did an amazing job.
My mom’s recipes were always super tasty and healthy in equal measure. That’s a difficult feat, but she always did a good job. This recipe was no exception.
This salmon is great with pasta and olive oil, white rice, wild rice, or even just a great big green salad and some garlic bread. Of course, there’s a bit of an Asian flare to this dish, but a tomato salad and some Brussels sprouts would be stellar here too. Anything with a lemon dressing would be a great accent to this fish dish.
There aren’t many times healthy and delicious can go together. That’s why dishes like this one deserve a permanent place in the weekly rotation! So here’s to healthy dinners that are equally as tasty for Time-Saving Tuesdays. Happy Cooking!
- ⅔ Cup Red Wine Vinegar
- ⅓ Cup Teriyaki
- 3 Tablespoons Grated Ginger
- 2 Cloves Garlic, minced
- 1 Tablespoon Fresh Minced Onion or 1 teaspoon Dried Minced Onion
- 1 teaspoon Dried Parsley
- 2 Salmon Steaks
- Fold a piece of foil to form a sort of box or bowl.
- Mix all the ingredients in a small bowl; You want enough to fill the foil box about half way up the salmon steak.
- Place the steak in the foil and pour the marinade over it.
- Place the foil "bowl" with the steaks and marinade on the BBQ and close the lid.
- Cook the salmon until you see a white substance seeping out of the fish.
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