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Published: June, 2009

Eat up, continued ...


CHEF JAMIE'S RECIPE OF THE MONTH

Honey ginger grilled salmon
By Chef Jamie Gwen

It’s grilling season, and this simple marinade does double duty all summer long as a marinade and a glaze for fish, chicken and even pork. I love to serve this simple yet spectacular dish with grilled veggies and olive oil-smashed red potatoes. 

> 1 cup orange juice
> 1/3 cup low-sodium soy sauce
> 3 tbs. freshly grated ginger
> 1 large garlic clove, minced
> 4 tbs. honey
> 2 tbs. extra-virgin olive oil
> 1 tsp. sesame oil
> Four 6-ounce salmon fillets
> Olive oil, for the grill

Directions:
Combine the orange juice, soy sauce, ginger, garlic, honey, olive oil and sesame oil in a saucepan and bring the mixture to a boil.

Reduce the heat to low and simmer for 10 minutes. Remove the marinade/glaze from the heat and cool completely.
   
Place the salmon fillets in a recloseable bag or a shallow pan. Pour half of the cooled marinade on top of the salmon fillets and turn to coat. Reserve the remaining glaze for serving. Refrigerate the salmon for at least 10 minutes and up to 30 minutes.
   
Prepare the grill to medium-high or preheat the broiler, placing the broiler pan 3 inches from the heat. Remove the salmon from the marinade and discard the marinade.
   
To grill, brush or coat the grill with oil; to broil, line the broiler pan with aluminum foil and brush it with oil. Place the salmon on the grill or broiler pan and cook for about eight to 10 minutes per inch of thickness, or until just cooked through. Brush the salmon during cooking with the remaining glaze and serve extra glaze for dipping.

Serves 4


Jamie Gwen is a celebrity chef, certified sommelier and cookbook author. For delicious recipes and cooking tips, visit chefjamie.com.