Wild Salmon with Orange Lime Ginger Glaze

Wild Salmon with Orange Lime Ginger Glaze

A special grilling treat, the zest and ginger heat of our marmalade pairs perfectly with the rich fish oils of salmon, and it’s a real treat to discover an occasional caramelized marmalade peel!

Serving Size: Serves 4

4 salmon fillets (approx 6oz each)

⅓ cup plus 2 Tbsp rice vinegar

¼ cup plus 1 Tbsp soy sauce

4 dashes sesame oil

4 garlic cloves, minced

4 ounces fresh thyme leaves

Blake Hill’s Orange, Lime & Ginger Marmalade

Instructions

1

Prepare your grill so you have a high heat section and an indirect medium heat section

2

MAKING THE MARINADE: In a bowl, whisk together ⅓ cup rice vinegar, ¼ cup soy sauce, sesame oil, garlic and fresh thyme

3

Wash the salmon fillets and pat dry with paper towels

4

Lay fillets in a shallow dish, pour marinade over the top, and marinate in refrigerator for at least 30 minutes

5

MAKING THE GLAZE: In a bowl, whisk together 2 Tbsp rice vinegar, 1 Tbsp soy sauce, and ⅓ cup Blake Hill’s Orange, Lime & Ginger Marmalade

6

Thoroughly oil your grill and place marinated salmon fillets skin-side down. Cook for approximately 5 minutes, then carefully turn the fish using a spatula

7

Cook skin-side up for approx. 5 minutes then remove from heat and pour glaze over the salmon fillets

8

Serve Orange, Lime & Ginger glazed salmon fillets with simple micro green salad and Enjoy!

Wild Salmon with Orange Lime Ginger Glaze

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