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.
