I’ve wanted to make the Indonesian Grilled Swordfish from Back to Basics for a while, but in the almost seven years I have kept this blog, the research has not changed about the dangers of mercury in swordfish. I finally just decided to make it with salmon, even though I’m pretty sure salmon don’t live anywhere near Indonesia. Then again, I’m fairly sure this recipe isn’t all that Indonesian, either.
Names and origins aside, this was delicious. I tossed some salad greens with some sesame ginger dressing, and served the whole thing with some edamame on the side.