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

Blake Hill’s Orange, Lime & Ginger Marmalade

Orange Lime & Ginger Marmalade

$8.99

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Instructions

1

FOR THE MARINADE: In a bowl, whisk together 1/3 cup rice vinegar, 1/4 cup soy sauce, sesame oil, garlic & fresh thyme

2

Wash & dry salmon, lay in shallow dish, cover with marinade and place in refrigerator for 30 minutes to overnight

3

Thoroughly oil grill and establish a high heat, and an indirect medium heat, section

4

FOR THE GLAZE: In a bowl, whisk together remaining rice vinegar, soy sauce, and 1/3 cup Blake Hill's Orange, Lime & Ginger Marmalade

5

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

6

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

7

Plate marmalade-glazed salmon, drizzle with remaining glaze, serve with a simple micro green salad ~ and Enjoy!