ELS (Everybody Loves Salmon)

I can't tell you how many times I've heard, "I really don't like fish", or "Seafood's not my thing."  However, salmon isn't precisely fish - it's got a much firmer texture, and can withstand a lot more messing around than a tilapia filet, and it's harder to overcook than a tuna steak.  My favorite salmon recipe is one I make frequently; in part, this  is because it's the only way my youngest will willingly eat anything remotely fishy.  And also because it's easy.  But mostly, it's because every single person who has tried it comes back for seconds - it's that good.  No sense wasting a perfectly good opportunity to get some omega-3's by picking farm raised, so get wild caught salmon for this - and really, if you can only get your wild caught frozen, just thaw it - this will be tasty either way :)

Quick and Easy Salmon:
2 pounds wild caught salmon
1/2 to 1 cup gluten free tamari
4 cloves fresh garlic, minced
2 teaspoons honey or agave nectar

Put everything into a ziploc bag or flat in a covered glass dish.  Wait at least 30 minutes, then turn the salmon.  Or, wait half a day - whatever is most convenient works just fine.

To cook: grill, 3 to 4 minutes per side.  Or, spray a nonstick pan and fry on the stove top; get both sides cooked, and then turn it on low and cover the pan for 10 minutes.  If you're using fresh salmon, and you soaked it in a glass dish, you can drain off the liquid and bake 20 to 25 minutes.  Remember that it will keep cooking for a bit, and you don't want it all dried out.  I prefer mine grilled, but all three methods work well.

Serve with rice, veggies, and a gluten free sourdough roll for a filling and tasty meal, or eat it by itself hot off the grill just because it's so darn yummy.  Your mouth (and your family) will thank you!