Grilled “wild” salmon is not only one of the healthiest foods you can eat, it’s also one of the tastiest. And to punch up both taste and presentation you can have a lot of fun with a glaze or sauce – even though grilled salmon stands one its own pretty well. A glaze not only dresses up your presentation, but it’s a chance to add some flavors that make the fish stand out even more bringing a whole new dimension to your dinner.
Ingredients
- 6 Salmon fillets – 6 to 8 oz.
- 2 TBL Olive oil
- Salt and pepper to taste – for the fish
- Glaze
- 4 oz Fresh Orange juice – or 2 oz orange concentrate
- 2 tsp Caraway seeds – cracked
- 2 TBS butter – softened
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Prepare salmon
- Wash salmon and pick put bones. You can remove the skin, but try to retain the gray layer of fat.
- Brush both sides with olive oil, then salt and pepper to taste.
- Heat grill – on High if gas grill.
- Make Glaze
- Mix caraway seeds with 1 TBL soft butter and chop.
- Combine with orange juice.
- Warm a sauce pan on low heat and add juice mixture.
- Simmer ~10 mins. Should be thick
- Remove from heat and add other TBL of butter.
- Grill Salmon
- Reduce temperature of grill to Med/High.
- Place salmon presentation side down at a 10 O’clock diagonal on the grill and cook ~3 mins.
- Shift each fillet to a 2 O’clock position (to make a cross hatch pattern) and grill ~2 mins.
- Turn fillets over and cook ~4 mins.
- Brush on glaze and remove from heat
- Plating
- Brush on more glaze (to give a shinny sheen to meat).
- Place fillet on a bed of rice or couscous
- Place your vegetable (green beans, broccoli, or braised fennel), opposite the fillet
- Drizzle some glaze on plate around fillet and in open areas.
- Serve
