50+ Friends Club Cookbook
Fish and Shellfish
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Gingered Honey Salmon
From the Kitchen of: Dori
Source: Jul-Aug 99 issue of Quick Cooking
We tried this for July 4th and REALLY enjoyed it. Works best with thick salmon fillets that have the skin on one side, as that is your grilling side, rather than salmon steaks, as there is no "turning/flipping" of fish during the grilling time! EASY!
| 1/3 |
c. |
Orange Juice Concentrate |
| 1/3 |
c. |
Soy Sauce |
|
| 1/4 |
c. |
Honey |
| 1 |
|
Green Onion, chopped |
| 1 |
tsp. |
ground Ginger |
| 1 |
tsp. |
Garlic Powder |
| 1 |
|
Salmon Fillet (1.5 lbs and about 3/4" thick) |
In a bowl, combine the first 6 ingredeints; mixing well. Set aside 1/3 c. for basting during grilling.
Pour remaining marinade into large, resealable bag, add salmon and turn to coat. Seal and refrigerate for 30 minutes or overnight (best), turning once or twice.
Coat grill with nonstick cooking spray before starting the grill.
Drain salmon and discard marinade.
Place salmon skin side down on grill. Grill over medium heat- hot for 5 minutes. Baste with reserved marinade.
Grill 10-15 minutes longer until fish flakes easily with a fork, basting frequently.