Smoked salmon, I love and crave the stuff but fresh salmon? Sometimes, it’s a hit or miss. For me to enjoy it, it has to be PERFECT. My PIC and I have made a pact to eat a lot healthier than we’ve been doing in the past and so we have agreed to eat seafood at least three times a week. The pressure is going to be on me to prepare flavorful meals every time that aren’t repetitive and boring. Fresh salmon is never a fish that I look forward to preparing. Give me snapper, mahi mahi or king fish and I’m good to go but with salmon, I definitely have to recruit help and inspiration. Luckily, this recipe called out to me when I first saw it. I could tell the flavor was going to be great. I was not disappointed. The fish was moist and perfectly seasoned. If you like salmon at all, I urge you to try this recipe soon!
Recipe from Handle The Heat
2 salmon fillets
1/4 cup brown sugar
1 fresh lemon, zested and juiced
1 garlic clove, minced
1 green onion, chopped
1/4 cup low sodium soy sauce
1 tablespoon olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice
1. In a small saucepan over medium heat combine brown sugar, lemon zest, lemon juice, garlic, green onion, soy sauce, olive oil, and ginger. Cook until sugar is dissolved and mixture is fragrant. Remove from heat, stir in orange juice.
2. Place fish and marinade mixture into a resealable plastic bag. Refrigerate overnight, or for at least 3 hours.
3. Preheat grill for medium direct heat. Lightly oil grill grate. Remove salmon from resealable bag and pour remaining marinade into a small saucepan. Bring marinade to a boil. Reduce heat and let simmer until slightly thickened, 5 minutes.
4. Cook salmon for 5 to 6 minutes per side, or until the fish flakes easily with a fork. Garnish with reduced marinade sauce and chopped green onion ( I forgot to garnish)
Salmon before sauce added….
After biting in that so very flavorful fish….
It was heavenly. Seriously.
Bye For Now…..