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Grilled Raspberry Salmon

Grilled Raspberry Salmon

Oxygen Magazine

Ready in 1 hour
~
Makes 4 servings

Tip: Less is more when it comes to marinating seafood. Usually, half an hour is enough time to add flavor to a delicate piece of fish. Less time is needed if you are using a strong acid, such as lemon juice, in the marinade.

Ingredients

Vegetable oil, as needed
1 ½ lb wild-caught salmon filet(s)

Marinade:
2 tbsp extra virgin olive oil
4 tbsp raspberry vinegar
1 large clove garlic, minced
2 tbsp chopped cilantro
½ tbsp low-sodium tamari or light soy sauce
1 tsp minced ginger
1 tsp sea salt

Directions

1. Prepare grill on medium-high heat. Oil slotted or vented grill pan.
2. Rinse salmon and pat dry. Set aside in a small baking dish.
3. Mix together marinade ingredients and pour over salmon. Cover and refrigerate for 15-30 minutes.
4. Remove salmon from marinade. Rub the skin side with sea salt and place on grill pan skin side down. Spoon some of the marinade over the fish.
5. Grill 7-10 minutes, or until just barely done.
6. Remove from grill and let fish rest for 1-2 minutes to finish cooking. Garnish and serve.

Nutrients per serving:

Calories: 330
Total Fats: 18 g
Cholesterol: 95 mg
Sodium: 840 mg
Carbohydrates: 6 g
Dietary Fiber: 0 g
Sugars: 5 g
Protein: 34 g
Iron: 7 mg