Organic Irish Salmon with Ginger, Lemon & Berries

I adore salmon. So much so, it's on our menu at least once a week, and that's restraining ourselves. Good salmon is so flavourful, it doesn't need a lot of extra seasoning or sauces to enhance it's natural goodness, so restraint is the key. Buying the best quality salmon is also essential, so when I find Irish organic salmon, I usually buy it, but's it's not inexpensive unless you know where to go! For the most incredible selection of fresh fish, seafood and oysters, I only go to Diana's Seafood. Their Irish organic salmon is half the price compared to other reputable fish mongers in the city. It's so fabulous, it takes enormous self control to buy just a couple of filets and not enough to feed an army. Like many, when you find a good thing, you want to share it, and Diana's is the secret. This recipe is low fat, zero carbs and wonderfully delicious. For a calorie controlled diet, this is a great place to start.




Organic Irish Salmon with Ginger, Lemon & Berries
Serves 4

4 4 oz organic Irish salmon filets
1 tbsp fresh ginger, minced
2 tbsp Ponzu sauce
Fresh cracked black pepper and Maldon salt
4 cups mixed mesclun greens
2 cups wild arugula
1/2 cup raspberries
1/2 cup blueberries
3 tbsp olive oil
1 lemon, sliced for garnish

Pour the ponzu sauce into a large baking dish with the salmon filets and turn to coat. Let the salmon marinate skin side up, for at least 15-20 minutes. Preheat an outdoor grill to medium-high. Turn the salmon over so it's skin side down at rub the ginger into the flesh, then sprinkle with fresh cracked black pepper. Grill the salmon skin side up, about 2-5 minutes, then turn the filets over and cook an additional 2-4 minutes, or to your desired level of doneness. At the same time, add the lemon slices to the grill and cook along with the salmon. Grilled lemons become lovely and juicy when cooked on the barbecue or in the oven. Remove the salmon from the grill and keep warm.

To prepare the salad, combine the mixed greens, arugula, olive oil and berries to a large salad bowl and toss to combine. Season with Maldon salt and fresh cracked black pepper to taste. To serve, place a portion of salad on 4 large plates and top with a salmon filet with a garnish of lemon.