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This easy recipe comes from Pamela Salzman, a cooking instructor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods.
- 2 Tablespoons Dijon mustard
- ¼ cup shoyu or gluten-free tamari
- Zest and juice of 2 limes (zest them before juicing)
- ¼ cup organic extra virgin olive oil or melted organic coconut oil + extra for brushing the grill
- 1 Tablespoon 100% pure maple syrup
- 2 small cloves garlic, minced
- A few grinds of black pepper
- 6 fillet portions of wild salmon or wild halibut (4-6 oz each; preferably skin-on)
- To make the marinade, combine all ingredients except fish in a small bowl.
- Arrange the fish in a glass or non-reactive dish just large enough to hold the fish and the marinade. Pour half the marinade over the fish and allow to sit at room temperature for 10-45 minutes (depending on how much time you have.)
- Preheat the grill or broiler until hot. If using the grill, place some oil in a small bowl and use it to grease the grill.
- Place fish skin-side down and grill about 3-5 minutes on each side, depending on thickness. Discard marinade that the fish was sitting in. Cook fish until it starts to flake, but is still rare at the very center.
- Transfer to a serving platter and pour the reserved marinade over each piece of fish and cover for 5 minutes to continue self-cooking.