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This sweet, tangy marinade also doubles as a finishing glaze adding pizzazz to salmon steaks or fillets. Complete the meal with M&M Rice & Vegetable Medley and Bean & Carrot Medley.
Serves 6
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Ingredients:
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6
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M&M Wild Chum Salmon Fillets
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1-1/4 cup
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(300 mL)
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soy sauce (preferably naturally brewed)
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1/3 cup
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(75 mL)
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lime juice
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1 tbsp
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(15 mL)
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liquid honey
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1 tsp
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(5 mL)
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each: finely grated lime rind, ginger root, sesame oil
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2
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cloves garlic, minced
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3/4 cup
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(75 mL)
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granulated sugar
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lime slices for garnish
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Preparation:
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Thaw salmon fillets and pat dry with paper towel; place in large non-metal baking pan.
In medium bowl, mix together soy sauce, lime juice, honey, lime rind, ginger, sesame oil and garlic. Pour 1/3 cup (75 mL) of the marinade over salmon. Turn to coat on both sides. Cover with plastic wrap and marinate in refrigerator for 1 hour.
Pour remaining marinade into small saucepan. Stir in sugar. Bring to boil over high heat, stirring often. Reduce heat to medium and cook until syrupy, about 8 to 10 minutes. Strain glaze.
Remove salmon from marinade, grill on both sides until it flakes or reaches an internal temperature of 158°F (70°C). Serve with warm glaze drizzled over top. Garnish with lime slices.
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Tip(s):
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