Ginger Honey-Glazed Salmon
This simple, versatile,
made-from-scratch sauce serves as both marinade and glaze. It can also be used
on halibut or sablefish.
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced ginger root
2 tablespoons honey or maple syrup
1 teaspoon 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
- 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.
- 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.
Per serving: 364 calories, 54
percent calories from fat, 22 grams total fat, 94 milligrams cholesterol, 3
grams saturated fat, 34 grams protein, 7 grams carbohydrates, trace fiber, 363
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