Friends are always surprised when I cook something other than Italian. But once in a while, a little change is good.

Tuesday is typically a fish night for us, and we hadn’t had salmon in quite some time. So I turned to one of my go-to recipes for it: Ina Garten’s Asian Grilled Salmon. (The link will take you to the recipe.) It’s perfect for a weeknight meal, with minimal prep and maximum flavor.

Salmon fillets marinate for around 10 minutes in a blend of olive oil, soy sauce, Dijon mustard, and minced garlic. Half the marinade is reserved for a sauce. Rather than mincing the garlic, I use a microplane rasp and also add some rasped fresh ginger.

The fish grills for about 4 to 5 minutes a side and is served with the reserved marinade.

As a side, I prepared a quick cooking couscous tossed with some cherry tomatoes, chopped basil, zahtar, and olive oil.

When you don’t have a lot of time and want something homemade, this salmon and side can be on the table in under an hour.

For wine, I chose a 2013 Mille Sauvignon Friuli Grave DOC. Not as grassy as some new-world entries, it’s fresh and crisp with good citrus notes. At around $17 for a liter bottle, it’s a wonderful value.