Grilled Salmon with Ginger - Orange Mustard Glaze
With steamed vegetables, this recipe makes for a quick and flavorful meal that can be scaled up or down, depending on the number being served. The fish can also be prepared in a broiler.Based on a recipe from Cooking Light, September 1996, p 130.
- 1/4 cup fresh orange juice
- 1/4 cup tamari or light soy sauce
- 1/4 cup cream sherry
- 1/4 cup Dijon mustard
- 2 tablespoons grated peeled fresh ginger
- 2 tablespoons honey
- 4 6-ounce salmon fillets (about 1 inch thick)
- olive oil
- scallions optional garnish
- In zip-lock bag or baking dish, combine first 6 ingredients (orange juice through honey). Add salmon, seal or cover, and marinate in refrigerator 30 minutes.
- About 10 - 15 minutes before fish is done marinating, turn grill on high. Scrape grates clean with grill brush. Pour some oil on paper towels, use tongs to wipe grate. Repeat until grate is black and glossy.
- Reserving marinade, place fish skin-side down and diagonal to grates. Reduce heat to medium, cover grill. Cook without moving and baste frequently with marinade, 3 - 5 minutes, until skin is crisp, brown, and well marked. Brush top of fish with marinade. Use 2 spatulas to flip fish to second side. Cook with grill covered until center of fillet is opaque and registers 125 degrees on instant-read thermometer, about 2 - 6 minutes.
- Place remaining marinade in a small saucepan; bring to a boil. Serve salmon immediately with boiled marinade and, if desired, garnish with scallion fans.