ginger glazed salmon

This sweet ginger glaze caramelizes with the onions and ginger – so delicious!

Haddock, cod and halibut are white fishes that can easily be featured in your healthy barbecue too. Simply wrap them in foil with some sliced tomatoes fanned across the top, fresh leaves of basil from your garden or the farmers market, a drizzle of olive oil and some salt and pepper.

INGREDIENTS:

1/3 cup onion, diced
1 tsp fresh ginger root, minced
1/2 tsp ground coriander seed
1/2 tsp ground mustard powder
1/4 cup lemon juice
1/4 cup low sodium soy sauce
2 tbsp brown sugar
1/4 tsp sesame oil
16 oz. wild salmon (or 4 salmon fillets)

HOW I MAKE IT:

Mix the first eight ingredients together, whisking until well combined.

Pour mixture over salmon fillets (either in a pan sized to the fillets that has been lined with foil, or in a plastic Ziploc bag. Let the salmon marinade for at least 2 hours before cooking.

Three wonderful cooking options:

In a non-stick pan heated to medium heat, place several spoonfuls of the sauce and carefully lay the salmon fillets in the pan. Cook for about 5 minutes, turn fillets over, and spoon additional sauce over the top. Cook for about 5 more minutes or until fillets are flaky.

Place salmon on aluminum foil and evenly pour marinade over the salmon. Simply wrap up the salmon, and when your guests arrive, throw it on the grill. It should be done within 20-30 minutes depending on how hot the coals are, so check it periodically.

Line a casserole dish with parchment paper and bake at 400 degrees for 10 minutes per inch of fillet.