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Grilled Ginger Salmon

by 31 Hundred Restaurant (Hilton-Toledo)

Grilled salmon with tamari ginger glaze, roasted bell pepper, couscous, and grilled asparagus with basil oil.


  • 6 - 6oz Salmon steak filets
  • 3 tsp Ginger, fresh, chopped 
  • 6 tsp Tamari, low-sodium soy sauce 
  • 1 ½ tsp Olive oil, virgin 
  • 1 ½ tsp Garlic, fresh chopped 
  • 2 c Couscous, uncooked 
  • 4 c Vegetable stock 
  • 1 c Red onion, chopped 
  • ½ c Red bell pepper, diced 
  • ½ c Yellow bell pepper, diced 
  • ½ c Green bell pepper, diced 
  • 6 oz Pencil asparagus, raw 
  • 2 oz Genovese basil pesto 
  • 2 c Vegetable stock



  1. Marinate the salmon steaks in the tamari and ginger.
  2. Pour the couscous into a container, pour on the boiling stock, and cover with a tight-fitting lid. 
  3. Sauté the onions and peppers in a little virgin olive oil until soft. 
  4. Add to the couscous and fluff with a fork. 
  5. Blanch the asparagus for a few seconds and finish cooking on the grill. 
  6. Heat the pesto and the stock and simmer for a few minutes. 
  7. Grill the salmon on a hot, seasoned grill until medium. 
  8. To assemble, mound the couscous in the center of the plate. 
  9. Place the grilled salmon on top of the couscous. 
  10. Arrange the asparagus around the plate and drizzle the pesto sauce over the salmon and asparagus.