Salmon on the grill recipe

Summer Salmon

 

For Glaze:

 

1 cup fresh squeezed orange juice

2 cloves garlic, crushed and chopped

1 tablespoon ginger root, chopped finely

1/8 teaspoon cayenne

¼ cup lite soy sauce

1 tablespoon rice wine vinegar

1 tablespoon honey

Salt and pepper

 

For Fish, roasted potatoes and spinach:

 

4 (5 ounce) salmon filets

Olive oil

Salt and pepper

10  fingerling potatoes

1 bag spinach

Olive oil

Lemon juice squeezed from ½ a lemon

Salt and pepper

 

For Glaze: 

 

Combine all ingredients in a small to medium saucepan, season with salt and pepper and place over medium heat until the mixture comes to a boil. Reduce heat to low/med and simmer until the glaze is very thick and syrupy, about 10 minutes.  Watch it carefully so that it does not burn. Take off heat and set aside.

 

For Salmon:

 

Preheat grill to high.  Scrub grate to make a smooth surface for the salmon.  Lightly oil grill with paper towel soaked in oil.  Season salmon filets with salt and pepper, drizzle with a very small amount of olive oil and set aside.   Lower grill to medium, place fish on the grill and grill for approximately 5 minutes on each side, searing the fish nicely. Once you place the fish on the grill, do not touch it unless it’s time to flip. Remove when firm to the touch and place on a platter covered with foil. 

 

For Potatoes:

 

Boil the fingerlings until knife tender and cut in half lengthwise after they have cooled.  Drizzle with olive oil, sprinkle with salt and pepper and place on grill, cut side down, until brown, about 5-8 minutes.  Remove from grill. Season with salt and pepper again. 

 

For Spinach:

 

Place contents of bag in a large bowl.  Add two tablespoons of water and cover.  Microwave for three minutes on high power and check for to see if done.  Remove from microwave and add 2-3 tablespoons of olive oil and 1 tablespoon of lemon juice. Salt and pepper the spinach to taste.

 

To serve:

 

Place 5 potato slices on each plate.  Add a helping of spinach and a salmon filet.  Spoon the glaze equally amongst the salmon and serve. 

 

Serves 4.  

 

TIP:  Do not play with the salmon while on the grill.  For a one inch thick piece of salmon, it should not cook for more than 5 minutes on each side, but that means 5 minutes being left alone.  If you have the urge to flip before that, you will likely tear the sear marks off the salmon. 

 

TIP: This glaze is delicious.  It is reminiscent of the orange glaze on Chinese food, but given that there is so much flavor in each spoonful, you don’t need much. 

 

TIP: High temperature is essential for searing steaks, chops, fish and the like.  The high temperature sears the meat and then allows it to cook inside, with its juices, until it reaches its doneness. 

Salmon on the grill

Look for my recipe for a grilled salmon fillet with an orange, ginger, soy glaze with fingerling potatoes and spinach.  All of it can be prepared on the grill, and I will post the recipe tomorrow for the salmon, the glaze and potatoes.  For those of us who don’t want to turn on our ovens in the middle of summer, this is the way to go!  Recipe tomorrow!