Grilled Salmon

Tonight, Monday night, we will have grilled salmon.  Or at least, something that looks like salmon.  CostMo sells something called "fresh farmed steelhead" and I have no idea what that is.  Except, it looks and tastes like salmon.  

To start, shake the seasoning can over both sides of the fillet.  Put the salmon in a shallow dish or plastic storage bag and sprinkle on a bit of soy sauce and olive oil.  (I cook intuitively, a bit of this, a bit of that.  You want exact amounts, buy a cookbook!)  Let this sit for an hour or two.

Grilling, I know, is an art.  How do you know it is done?  When the fish flakes easily from the skin.  

A sauce really adds to the finished product.  Anna prefers a butter and garlic sauce.  To make this, melt a stick of butter in a saucepan.  Add minced garlic to your taste level and a bit of lemon juice.  Cook down the butter a bit.

Dh prefers a spicy sauce.  In Saving Dinner the Low Carb Way, there is a horseradish cream sauce I am going to try:

1/2 cup low-fat sour cream

1 tablespoon of mayonnaise

1 tablespoon of horseradish sauce

I'll let you know which I preferred tomorrow.  Served with a tossed salad (we have a great salad every night), herbed rice, and green beans.