Ingredients
- 2/3 cup orange marmalade
- 1/3 cup rice vinegar
- 1/3 cup soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 2 teaspoons dried onion flakes
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 pinch chili pepper flakes
- pepper
- 2 1/2 lbs fresh salmon fillets washed and towel dried
- fresh sliced scallion (to garnish)
Directions
1In a ziplock gallon size bag add first 8 ingredients.
2Seal and mush with hand till blended.
3Add Salmon and marinate for 1 hour.
4Heat grill to medium high.
5If using a fish basket or heavy duty foil, spray it with nonstick oil.
6Remove salmon from marinade and reserve.
7Place salmon into basket or foil folding tail in to make thickness even.
8Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
9Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
10Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
11Turn salmon out onto platter.
12Drizzle the reduced marinade and garnish with scallions.
13*To make ahead*.
14To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.
15To serve: Thaw in fridge and proceed with cooking directions.
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