The local co-op had some lovely fish for sale which put me in mind to grill some salmon. I got all excited when I saw the Scottish salmon but then I paused when I saw it was farm raised. What popped into my head was the thought how humane can it be to farm raise salmon, never mind fish in general? Salmon go miles in their life cycle. So how can you properly raise them in the cages? Plus there are places that do GMO farm raised salmon and thus far the label laws in the States are appallingly lax it makes sense to avoid farm raised. Which is such a shame as Scottish salmon is amazing.
However all was not lost! They also had some wild sockeye salmon which is fabulous. As it is seasonal I look forward to this time of year when it shows up in our stores.
I had a bit of oyster sauce left over so I thought I’d an Asian inspired marinade for the salmon.
I chopped up a small scallion and 2 cloves of garlic. In a small bowl, mix 1-2 tablespoons of peanut oil, 1 tablespoon of soy sauce, a splash of fresh lime juice, some grated fresh ginger and 1 tablespoon of oyster sauce with the scallion and garlic. Mix well.
Season the salmon with salt and pepper.
Earlier this year I started grilling the salmon on lemon slices. I love how it adds citrus notes to the meal.
Grill until it’s cook to medium. Serve with the grilled lemons.
My daughter and I enjoyed this with grilled corn and potato while my husband and son had jalapeno chicken sausages. All in all a great meal!