{"id":1589,"date":"2009-12-29T18:30:25","date_gmt":"2009-12-29T23:30:25","guid":{"rendered":"http:\/\/www.terrywessel.com\/EdithRecipeArchive\/wordpress\/?p=1572"},"modified":"2009-12-29T18:30:25","modified_gmt":"2009-12-29T23:30:25","slug":"grilled-marinated-salmon-deborah-blaedel","status":"publish","type":"post","link":"http:\/\/wesselbest.com\/?p=1589","title":{"rendered":"GRILLED MARINATED SALMON  &#8212; Deborah Blaedel"},"content":{"rendered":"<p>1 cup soy sauce<br \/>\n2 tablespoons sesame oil<br \/>\n2 tablespoons Dijon mustard<br \/>\n2+ teaspoons Paul Prudhomme Blacked Redfish Seasoning*<br \/>\n1 large whole salmon fillet<br \/>\nMix marinade ingredients in a large (two gallon size) Ziploc bag.\u00a0 Add salmon fillet, folding gently as needed with skin side in.\u00a0 Squeeze out air and seal.\u00a0 Place bag in shallow pan and marinate in refrigerator overnight, turning several times to make sure all surfaces of salmon stay in contact with marinade.\u00a0 Preheat grill to medium indirect heat, about 350 degrees.\u00a0 Lay fillet skin side down on grill, reserving marinade.\u00a0 Cook for 7 to l8 minutes.\u00a0 Ladle marinade over fillet.\u00a0 Turn fillet with broad spatula.\u00a0 Remove and discard skin.\u00a0 Ladle marinade over fillet.\u00a0 Cook additional 7 to 8 minutes.<br \/>\nNote:\u00a0 This is excellent as is and also good leftover, cold, with bagels and cream cheese or in pasta or green salads.<br \/>\nPrudhomme Blackened Redfish Seasoing is available in the spice aisle of most grocery stores.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup soy sauce 2 tablespoons sesame oil 2 tablespoons Dijon mustard 2+ teaspoons Paul Prudhomme Blacked Redfish Seasoning* 1 large whole salmon fillet Mix marinade ingredients in a large (two gallon size) Ziploc bag.\u00a0 Add salmon fillet, folding gently as needed with skin side in.\u00a0 Squeeze out air and seal.\u00a0 Place bag in shallow [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[49],"tags":[],"class_list":["post-1589","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1589"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1589\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1589"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}