Labor Day Cookout with Dana Carpender – Includes her Low-Carb Wasabi Soy Salmon Recipe
For the last glorious holiday weekend of the summer, a cookout seems mandatory. So call up some friends, throw some (light) beer in the cooler, fire up the barbecue, and let’s make an end-of-summer feast that will be filling and memorable without any nutritional regrets.
Grilled whole salmon is a great festive meal that feeds a crowd with very little work. You’ll find a great recipe for Wasabi Soy Salmon below.
- Yield: 12 servings 1x
- Diet: Diabetic
Ingredients
Scale
1 whole salmon, preferably wild-caught, 6 to 7 pounds, cleaned and head removed
2 teaspoons wasabi paste
1 1/2 tablespoons splenda (or sugar, if you insist.)
1/4 teaspoon blackstrap molasses
2 tablespoons dry sherry
2 tablespoons lime juice
6 tablespoons soy sauce
1/4 teaspoon dark sesame oil
Instructions
- Get your grill going first – charcoal or gas as you prefer. You’ll want a medium-hot fire. If you’re using charcoal, once the coals are ash-covered, use fire tongs to arrange them in a strip the length and width of your fish.
- While the fire’s readying itself, make several slashes on either side of your salmon, down to the bone. This will help it cook through before you char the outside.
- Mix together everything else. Baste your salmon with this mixture, including inside the body cavity and into the slashes. Oil your grill well, and set your fish over the fire. Close the lid of your grill, and set a timer for 10 minutes. When the timer goes off, baste the “up” side of your fish, and inside the body cavity again. Re-close the grill, and cook for another 10 minutes.
- Now, using two metal spatulas, carefully roll your fish over, and re-situate it over the fire. Baste the new “up” side and the body cavity, and close the lid again. Set your timer for 10 minutes, and baste once more when it goes off. Close the lid one more time, and give Mr. Fishy a final 10 minutes. At this point your salmon should flake easily, and an instant-read thermometer stuck in the thickest part should read between 135 ° F and 140° F.
- Carefully lift your salmon off the grill with your two spatulas, place on a platter, and serve.
Nutrition
- Fat: 9g
- Carbohydrates: 1g
- Protein: 49g
