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Grilled Salmon with Ginger-Orange Mustard Glaze is simply a delicious way to grill and serve wild salmon. Even the kids will love it because of the sweet and sour glaze. And it’s so easy!
When buying salmon, or any fish, be sure to check out Fish Watch to make sure it’s not being overfished and is sustainable. If finding fresh fish is difficult for you where you live, consider buying a whole fish from a reputable source such as Pike’s Place Market in Seattle. Not only is the fish cheaper by the pound than in most markets, but it’s also fresher. I bought a whole salmon and a whole halibut, and while the initial outlay of cash seemed like a lot, overall it was very reasonable. They will ship as much fish as you want anywhere in the United States for a flat rate and will cut it to order. If you do order a halibut, be sure to ask for the bones so you can make some Fish Fumet to keep in the freezer. Once you have had Fish Fumet, you will never go back to clam juice! OK…you might have to at some point, but you won’t want to. The fish I bought stayed fresher, even after a year in the freezer, than some of the fish I was able to buy in my local market AND the pieces were so beautifully thick! I love getting fish like this.
Always check for bones and use a pair of fish tweezers or clean (used only for fish, please not the ones in the garage) needle nosed pliers to remove them. It just makes the whole eating fish experience so much nicer when you don’t have to worry about dodging bones. If you are cooking a whole fish you won’t be able to bone it before you cook it, but you can remove the bone once it’s cooked.
A lot of recipes will tell you to cook the fish till it “flakes easily with a fork”. It’s my opinion that if you use this method, you have already overcooked your fish. Flakes easily is sort of like saying, cook it till it’s dry. I cook my fish until the tip of a knife goes into the flesh with little or no resistance. Fish will continue to cook once it’s off heat. And salmon is best when it’s a little opaque, with just a tinge of pink in its center.
In the wintertime, you can cook this on an indoor grill pan, or even under the broiler. But be careful or the honey will burn on the pan and then it’s a bear to get off.
This is one of my son’s favorite ways to enjoy salmon and pairs perfectly with Quinoa Pilaf.
Using needle nose pliers or tweezers remove all bones from the salmon.
Combine the orange juice, soy sauce, balsamic vinegar, Dijon mustard, ginger and honey in a large zip top bag. Add fish, seal and marinate in the refrigerator for 30 minutes.
Remove fish from bag; reserve the marinade.Brush grill with olive oil; prepare to medium-high.
Place fish on grill; cook to desired doneness about 5 minutes per side, basting with reserved marinade.
Place remaining marinade in a saucepan, bring to a boil, boil 1 minute. Spoon glaze over fish and serve.
LindySez: We enjoyed this dish with a wonderful Pinot Noir from southern Oregon. Oregon Pinots have a tendency to be leaner than those from California and played nicely with the soy, orange and ginger flavor as well as the salmon. Terroir to Terroir!
Header Photo credit: Paul Cowan/123RF
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