Soy-Ginger Salmon
Ingredients
1⁄2 cup brown sugar
2 lemons, zested and juiced
2 cloves garlic, minced
2 green onions, chopped
1⁄2 cup soy sauce
2 tablespoons olive oil
2 inch piece fresh ginger, minced
2⁄3 cup orange juice
4 (6-ounces each) salmon fillets
Instructions
1. Combine brown sugar, lemon zest, lemon juice, garlic, green onion, soy sauce, oil, and ginger in small saucepan over medium heat. Cook until sugar dissolves and mixture is fragrant. Remove from heat and stir in orange juice.
2. Place marinade in sealable container, add fish, and refrigerate 3 to 8 hours.
3. Prepare grill. Remove fish from marinade and pour remaining marinade into small saucepan. Bring marinade to boil, reduce heat and simmer until thickened, 5 to 10 minutes.
4. Cook salmon 4 to 5 minutes per side, or until fish is cooked through. Top with sauce before serving.
Note: If grilling isn’t an option, heat 1 tablespoon olive oil in skillet and cook salmon in skillet. However, this is messy due to the sugars in the marinade. As I found out.
Comments
This recipe is from Handle the Heat. It’s a fairly basic teriyaki-type salmon preparation. The only downfall is that I screwed up and decided to cook it in the skillet which created quite a mess of burnt on sugars. I definitely advise grilling it as the recipe calls for. The sauce was nice and flavorful and it went well with rice.
Shown here with Chilled Sesame-Ginger Tatsoi.
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