simple, versatile, made-from-scratch sauce serves as both marinade and glaze.
It can also be used on halibut or sablefish.
cup orange juice
1/4 cup soy sauce
2 Tbs minced ginger root
honey or maple syrup
1 tsp Asian sesame oil
4 to 6 (6-ounce)
Vital Choice Sockeye Portions, rinsed and patted dry
About 3 tablespoons extra-virgin
olive oil, for the grill
make marinade: Mix the orange juice, soy sauce, ginger, honey or maple syrup and
sesame oil in a non-reactive saucepan and bring to a boil. Reduce the heat slightly
and simmer 5 minutes. Put the mixture in a bowl and set aside to cool slightly.
To make salmon:
Place the salmon in a single layer in a non-reactive shallow pan. Pour half the
marinade on top and turn to coat all sides. Set the salmon aside for a couple
of minutes or, if time allows, cover and refrigerate 30 minutes.
Prepare a medium-hot
fire for grilling or preheat the broiler. Arrange a rack 3 to 4 inches from the
heat. Brush the grill with oil, or line the broiler pan with foil and brush it
with oil. Transfer the salmon to the grill rack or the pan, discarding the marinade.
Cook, brushing with some of the remaining marinade, until opaque throughout, about
10 minutes per inch of thickness. Serve with the remaining marinade spooned on
top. Makes 4 servings.
consider organic whole foods from both plant and animal kingdoms
to be a major key to superior health. We also think it's terribly
important to eat fish at least twice a week to get the essential
fatty acids. Here at our house, we only eat wild Alaskan salmon
and other wild seafoods from our friends at Vital Choice. Click
here to visit Vital Choice Seafood.
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