I used to hate seafood growing up, but in the last decade or so, I’ve come to love just about any type of seafood (except oysters – it’s not a taste thing, it’s a texture thing. Salmon has become a go-to staple protein for me over the last few years – and my favorite way to have it is grilled or sauteed, preferably with a citrus glaze. I served it with white rice and soy-glazed snow peas and carrots.
The pineapple salsa that goes with it is amazing, but makes far more than you need for the recipe. Stay tuned to see what I did with the leftover salsa tomorrow.
Grilled Salmon with Orange Glaze
recipe courtesy Simply So Good
6 Salmon fillets
1/2 cup soy sauce
1 cup cup orange juice
2 Tbl. Aji-Mirin
2 Tbl. Rice vinegar
1 Tbl. Sugar
2 Tbl. Cilantro, chopped
1 Tbl. Finely diced fresh ginger
2 teaspoons sesame oil
1 Tb. Chili garlic paste (reduce amount if less heat is desired)
In a small bowl, mix marinade ingredients together. Reserve ¾ c. marinade and set aside. Place salmon and remaining marinade in a shallow glass dish or a re-closeable plastic bag. Marinate for 1-2 hours.
Prepare grill to medium-high heat. Remove salmon from marinade and discard. Pour reserved marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6
Fresh Pineapple Salsa
3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
2 jalapenos, diced
6 green onions, chopped
1/2 cup flaked or shredded coconut
2 tablespoons cilantro
2 tablespoons fresh lime juice
Stir all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.