I’ve had a lot of readers write to let me know they are trying to incorporate more fish in their diet. Some are vegetarians (well, I guess they are Pescetarians since they eat fish), some are trying to expand their kids tastes and some are just trying to be more healthy. Since moving to North Carolina, I tend to eat a lot less seafood. I feel a little strange buying it from a grocery store because through the course of my life, fish typically came directly from the boat.

But, if you havent noticed in the past three months, I’m pretty committed this endeavour (my blog). So, I went to the Fresh Market, bought some salmon filets and even grilled in the pouring rain. Without a doubt, my friend Andrew now thinks I’m absolutely crazy  for this committment (perhaps one thing I have in common with Julie Powell).  In any case, this Wednesday, we tried Ina Garten’s recipe for Grilled Asian Salmon and I paired it with some Hoisin Glazed Green Beans that are adapted from a dish at a restaurant in Downtown Greensboro that recently closed – I’ll post that tomorrow.

Asian Grilled Salmon (in Cecelia measurements):

Ingredients:

• 1 large spoonful of dijion mustard
• 3 splashes soy sauce
• 1 clove garlic, minced
• 3 splashes olive oil
• 2 portions of salmon filet

Assembly: Whisk together first four ingredients for the marinade. Add salmon and marinate for 15 minutes (Ina recommends 10 minutes but I didnt think it was enough). Grill on high for about 5 minutes on each side.