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
Blake Hill’s Orange, Lime & Ginger Marmalade
FOR THE MARINADE: In a bowl, whisk together 1/3 cup rice vinegar, 1/4 cup soy sauce, sesame oil, garlic & fresh thyme
Wash & dry salmon, lay in shallow dish, cover with marinade and place in refrigerator for 30 minutes to overnight
Thoroughly oil grill and establish a high heat, and an indirect medium heat, section
FOR THE GLAZE: In a bowl, whisk together remaining rice vinegar, soy sauce, and 1/3 cup Blake Hill's Orange, Lime & Ginger Marmalade
Place marinated salmon fillets, skin-side down, on grill and cook approx. 5 minutes, carefully turn with a spatula, and cook skin-side up for another 5 minutes
Move salmon fillets to grill's indirect medium heat: keeping a small amount of glaze aside, brush glaze over fillets and cook 1-2 minutes until lightly caramelizes
Plate marmalade-glazed salmon, drizzle with remaining glaze, serve with a simple micro green salad ~ and Enjoy!