Recipe Title: Lime-Soy Grilled Salmon
2 Tablespoons Dijon mustard
¼ cup shoyu or gluten-free tamari Zest and juice of 2 limes (zest them before juicing)
¼ cup unrefined olive oil or melted coconut oil + extra for brushing the grill
1 Tablespoon 100% pure maple syrup
2 small cloves garlic, minced
A few grinds of black pepper
6 pieces of wild salmon or halibut about 4-6 ounces each (keep the skin on, if possible)
To make the marinade: combine all ingredients except fish in a small bowl.
Arrange the fish in a glass or non-reactive dish just large enough to hold the fish and the marinade. Pour HALF the marinade over the fish and allow to sit at room temperature for 10-45 minutes (depending on how much time you have.)
Preheat the grill or broiler until hot. If using the grill, place some oil in a small bowl and use it to grease the grill.
Place fish skin-side down and grill about 3-5 minutes on each side, depending on thickness. Discard marinade that the fish was sitting in. Cook fish until it starts to flake, but is still rare inside.
Transfer to a serving platter and pour the reserved marinade over each piece of fish and cover with a piece of foil for 5 minutes.