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Grill Memoirs: Easy, Tasty, Anabolic – Your New Summer BBQ Favorite. Try This.

Happy Monday. I hope everyone’s being constructive with this whole lockdown thing and they’ve had a great weekend. I’m glad to see you guys checked out my last YouTube video mentioned in the previous blog post and gave the workout a try.

I was in Costco the other day for a re-stock on some things, and while perusing the meat section slowed my cart down to look at the god sent tastiness that lied before me.

You guys know, I’m a grill fan…and at that moment it dawned on me…

Holy crap.

I haven’t grilled salmon in eons.

Salmon’s not everyone’s favorite – but with this recipe? I’m betting I can turn even the worst critic into a fan of this protein packed, nutrient dense and downright anabolic catch. Kind of like I did with mackerel.

Plus, it’s just another great excuse to fire up the grill.

Let’s get started.

Grill Memoirs: Easy, Tasty, Anabolic – Your New Summer BBQ Favorite. Try This.

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There’s a reason why grizzlies eat salmon. They know more than anyone that this fish is packed with nutrients – and outside of protein, this is exactly why they go for the skin. I always chuckle a little when someone says “I don’t like [insert food] at all.”

Because so often they fail to see the incredible amount of nutrients that every unprocessed food has to offer.

Except for maggots and bugs – if I had to be completely objective.

Yeah.

I’ve tried some crazy stuff in my travels, but that’s one thing I just won’t eat.

Red meats and poultry are the real MVPs of the grill, but seafood deserves its spotlight too.

And while you know I’m a fan of 3 ingredient recipes, I found this one a couple years back and I’ve gotta say – it’s got just the right amount of tang and spice to overpower the sometimes strong flavor that most people complain about with salmon.

Enjoy.

Grilled Salmon – With Just 5 Ingredients

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Makes: 6….or, however many servings you want – I won’t tell you how to live your life.

Prep Time: 5 minutes.

Cook time: 10 minutes.

Marinating time: 10 minutes.

Total Time: 25 minutes.

Items Needed: A small bowl (stainless steel or glass). A large bowl. A baking dish (13″ x 9″)A chopping board (or not – you do you). A grill. A plate. Paper towels. Calloused gym hands, with a supple, loving touch.

Ingredients:

  • 3 lbs (1.4 kg) fillet
  • 6 Tbsp Grass-fed Ghee (I’ll explain later)
    • You’ll also need a little more for brushing the grill
  • 3 Tbsp soy sauce
  • 2 Tbsp Dijon mustard
  • 1 Tbsp minced parsley
  • 1 Large clove of garlic, minced (approx. 1.5 tsp)
  • Apple Cider or White Vinegar (for cleaning the fish)

Directions:

  1. First things first – get your grill fired up and ready to go, making sure your grates are clean.
  2. Now grab your salmon and cut it crosswise into (and up to) 6 equal portions), placing it into a large bowl with some vinegar diluted with water.
    1. Set it aside and let the vinegar do it’s job in pulling out the strong “fish” taste most people complain about.
  3. Turn your attention to the marinade, take your small bowl and toss in ALL of your ingredients, except the salmon and parsley.
    1. Whisk until it all comes together into a smooth mixture.
  4. Grab your salmon, draining the vinegar mix, rinsing it with ice cold water and patting it dry with paper towels, transferring it to your baking dish, skin side down.
  5. Take your marinade and put aside 2 Tbsp of it (you’ll need this later).
    1. With the remaining mixture, spread it over your salmon with your parsley, and let it rest for around 10 minutes at room temperature.
  6. Head out to your grill with your now marinated salmon and the last bit of marinade you set aside.
  7. Brush ghee onto your grill. Toss your salmon on there skin side down and let it feel the heat for about 4 minutes.
    1. Carefully turn your salmon on the other side and let it grill until you get it to how well you want it done.
  8. Serve your salmon up on a plate and brush the last 2 Tbsp of marinade all over it.
    1. I like to have mine with some grilled corn on the cob and a hefty salad – bitter greens, lettuce, onion, tomato, you name it – just get creative.
  9. Done.

Pretty straightforward right?

Few things to mention…

I always use vinegar to pull junk out of any protein I cook. It pulls any strong flavors and residual bacteria out of them, ensuring you get the best flavor and the cleanest end result. While I know some city clickers may disagree with me, you CAN rinse your proteins – just do it with ice cold water, dummy.

How do you think meat gets cleaned up when processed?

Jesus. (no -no that was me exclaiming at you – not stating that specifically, Jesus cleans and processes your food.)

You also may be wondering why I said ghee instead of olive oil, which was in the original recipe.

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Well, if you read either SUPP UP. On The Go or At Home nutrition books, you’ll know exactly why I did this (if you haven’t, well…you know what to do) – olive oil isn’t meant to be heated at high temperatures, and ghee has a much better heat tolerance or “smoke point” – among the obvious health benefits, this also means much, much more flavor.

You’ve got your protein, fats, spices, and sodium – all while packing a punch in flavor. Throw in a hefty salad and you’ve got plenty of mineral density too. All in all, you’re looking at 45+ grams of protein and over 25+ grams healthy fats from this crazily simple recipe.

Now get out there and use your grill the way god intended….

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Grill Memoirs: Easy, Tasty, Anabolic – Your New Summer BBQ Favorite. Try This. is a post from and appeared first on SUPP UP.

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Recipe credit: Adapted from Jaclyn

Photo Credit:

Photo 1: juan manuel Núñez Méndez
Photo 2: Christiann Koepke
Photo 3: Nicholas Peloso