4.25.2012

Soy Orange Glazed Grilled Salmon with Fresh Pineapple Salsa







This is an amazing Salmon dish.  It's light, fresh, and easy to make.  




You just might want to take a trip to an Asian market to purchase the ingredients.  You can find everything here at a local grocery store, but I think Asian markets have great prices and I like to buy larger quantities so that I always have them on hand.

You will need:
6 salmon fillets
1/2 cup soy sauce
1 cup orange juice
2 tablespoons Aji Mirin
2 tablespoons rice vinegar
1 tablespoon ginger
2 tablespoons cilantro (whoops forgot to put in photo)
2 teaspoons sesame oil
1 tablespoon chili paste



In a small mixing bowl, add soy sauce.




Orange juice.




This is a close up photo of the Aji-Mirin.




Add 2 tablespoons.




Rice Vinegar.  I like the seasoned gourmet.



Add two tablespoons of vinegar.





Add the sesame oil.  Sesame oil is generally used to flavor foods.  You should only use a small amount or the flavor will overpower other ingredients.




Add a good ole heaping tablespoon of chili paste.  Reduce the amount if you don't like heat

I'm not afraid!




Peel and chop the fresh ginger.  Eww I hate it when I get ginger that is a little greenish gray on the inside.  The ginger that I purchase at the grocery store will be this color 90% of the time.  I don't know what the difference is, but the Asian markets ginger is generally bright and beautiful.




Add chopped ginger to the soy mixture.




Chop cilantro.  Sorry I totally left it out of my photo's.




Stir the ingredients together.



Set aside 3/4 of a cup of the mixture to reserve for later.




Place the salmon filet's in a plastic bag or you could use a shallow dish.

I'm only using two because I'm just cooking for two these days. Sweet.




Pour the soy mixture over the salmon.  Not the 3/4 cup you have saved.




Let the salmon marinate for1-2hours.  Don't marinate overnight or longer than an hour because the soy makes the salmon way too salt.  From a voice of experience.




Take the reserved 3/4 cup of the soy mixture and pour into a small sauce pan.




Bring the mixture to a boil and reduce by only 1/4 cup.  Once the sauce is barely reduced set aside to use for a glaze on the salmon.




Now let's make the Fresh Pineapple Salsa.

You will need:  

3 cups chopped fresh pineapple (1/2 of a pineapple)
1/2 cup red pepper, chopped
2 jalapenos chopped
6 green onions
1/2 cup flaked or shredded coconut
2 tablespoons lime juice  (whoops forgot to buy a lime so I'm using a lemon)




For directions to peel and cut a pineapple click HERE

At this point you can coarsely chop the pineapple and use a food processor being very careful not to over process.  Only pulse a few times.  I like to cut the pineapple myself for more uniform salsa.







Place in medium size mixing bowl.




Finely chop and dice the red pepper.







Add to pineapple.




Chop the jalapeno into a fine dice.







Chop the green onions.  White and light green parts only.








Add coconut.




Squeeze in two tablespoons of lime juice.




and cilantro that I once again forgot to put in photo.




Stir together and set aside.




Salsa can be made a day in advance.  Just cover and refrigerate.




For grilling the salmon, heat your grill to high.  I like to use a piece of non-stick aluminum foil.  It make grilling fish pretty easy.

Preheat the aluminum foil.




Place the salmon fillets on the hot foil.  Cook for about 3 minutes.




Carefully turn over.  I love how the sauce begins to caramelize.  It tastes so wonderful.
Cook for an additional 3-4 minutes.  I like to remove the salmon from the grill just before it has
completely cooked through.  The salmon will continue to cook as it sits.  I hate my fish overcooked.  When fish is overcooked, it becomes dry and fishy tasting.




Remove from heat and drizzle a couple of tablespoons of the sauce over the salmon.




Top with pineapple salsa.




Light, savory, and fresh.  

You could also use this recipe with chicken, if you're not a salmon lover.



Grilled Salmon with Orange Glaze

6 Salmon fillets
Marinade:
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
2 teaspoons sesame oil
1 Tb. Chili garlic paste (reduce amount if less heat is desired)

In a small bowl, mix marinade ingredients together.  Place salmon 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.  Pour remaining 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.





7 comments:

  1. this looks delicious! will definitely have to make it soon. thanks for the post!

    ReplyDelete
    Replies
    1. Thanks for your kind comments. I hope you give it a try.

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  2. I have been looking for a good salmon recipe for Mother's Day! This is perfect :) Thank you for all of your wonderful recipes!

    ReplyDelete
    Replies
    1. So you get to cook for yourself on Mother's day too?? I hope you enjoy the salmon.

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  3. Janet, this looks so healthy and inviting...I am going to give it a try, my husband loves grilled food especially fish. Have a great day.

    ReplyDelete