Recipe Of The Month - July 2011
Mahogany Glazed Salmon
Need an alternative to hamburgers and hotdogs to BBQ this summer? Try this delicious salmon recipe I discovered from the BC Salmon Marketing Counsil. Salmon is a great source of Omega 3’s and is best when using fresh wild salmon. Pair this salmon with grilled veggies and wild rice to complete the meal.
Mahogany Glazed Salmon
Ingredients
6-6oz salmon fillets, skin on (1 fish 2 fish seafood market in Langley offers high quality salmon, perfect for this recipe)
10oz chicken broth (sodium reduced)
1/2 cup soy sauce (sodium reduced)
1/3 cup packed brown sugar
1 tbsp grated fresh ginger
1 tbsp cornstarch
1 orange, juice and zest only
Directions
- In a small saucepan whisk together broth, soy sauce, sugar, ginger, cornstarch, orange juice and Zest
- Bring to a boil over med heat and cook 5 min, stirring often. Pour glaze into a 9x13 pan and let cool for 20 min.
- Place fillets skin side up in glaze, cover and refrigerate for 1-8 hours.
- Preheat BBQ to med-high and oil the grill. Remove fillets from glaze and place on grill skin side up. Sear salmon for 2 min, turn over, cover and cook for another 7-10 min until salmon just flakes when pressed with a fork. (or place salmon skin side down and cook covered for 10-12 min). Be careful, the glaze burns easily.
- Pour remaining glaze into a small saucepan and boil 1 min over med-high heat. Serve salmon with the hot glaze.
Serves 6