Although I would have preferred to give you my favorite trout preparation that I mentioned in my story, Building Love & Togetherness around a Campfire, trout is difficult to find here and is always best right out of an alpine lake anyway. So, I will share a preparation for salmon that Kelly and I make quite often. It is simple to prepare and very delicious. I hope you enjoy it as much as we do.
Sweet & Spicy Salmon
Notes:
- Please always buy wild salmon and one that is sustainably fished (check out Sea Legacy for more information on sustainable salmon). You can use another fish as well, such as halibut, or even tofu.
- You can modify the ingredients in the marinade if you want it spicier or milder.
- This recipe’s provenance has been debated, but it likely comes from an old issue of Wine & Spirits Magazine and was likely by editor Joshua Greene.
Ingredients:
2 lb. wild caught salmon fillets
1/2 c. honey
1/4 c. soy sauce
1/4 c. extra virgin olive oil
Juice of 1 lemon
1 T. sesame and/or chili oil
1/2 t. crushed red pepper flakes (or to taste)
1/2 t. crushed black pepper
1/2 t. coarse sea salt
Directions:
- Whisk honey, soy sauce, oils, and lemon juice in a medium bowl or measuring cup.
- Place fish in ceramic or glass dish, skin side down. Season both sides of fish with the salt and pepper.
- Cover the fish in the marinade and let sit for 30 minutes in the refrigerator, covered in plastic wrap.
- Preheat your grill on high heat.
- After the marinading period is complete, place fish on grill skin side down and cook covered for about 5 minutes. Do not discard marinade.
- Drizzle the fish with some of the marinade and cook 3-5 minutes more or until fish turns opaque.
- Serve immediately.
Serves 4.
MEET ME AT THE LONG TABLE 