A simple grilled salmon fillet spiced up with a sweet & tangy sauce. Serve it over brown rice with a side of broccoli for the perfect healthy dinner.
When I was younger my family didn’t have fish very often due to my Mom’s allergies so I didn’t really develop a love for it until after I was married. Once my husband turned me on to all kinds of fish I was hooked.
And reading about all the health benefits sold me on the fact that it was important to include in our diet at least twice a week. Salmon is one of our all time favorites and we are always trying to find new ways to jazz it up, although just grilled as is suits us just fine too.
Just look at the many health benefits that including salmon in your diet has to offer you! Full of omega-3 fatty acids that are critical to cardiovascular health, reducing high blood pressure and increasing brain function. It also contains proteins called bioactive peptides which improve bone density and strength and the high amount of Vitamin D helps to reduce the risk of cancer, arthritis and diabetes. Check out our nutrition board on salmon here.
We try to fix meals in the healthiest way possible, grilling and baking most of the time and frying only occasionally. This salmon dish was adapted from a recipe found on The Café Sucré Farine where they pan fried the fish. We chose to grill our fish and altered the sauce just slightly. And now the sauce has become such a favorite that we use it on just about anything and everything.
- 2 salmon fillets
- 1/2 cup orange juice
- 1/2 cup sake
- 2 teaspoons Tamari soy sauce
- 1 teaspoon minced garlic
- 1/4 cup orange marmalade
- 1/8 teaspoon cayenne pepper
- 1 teaspoon red chili sauce
- 1 teaspoon lemon zest
- 2 Tablespoons rice vinegar
- 1/2 cup unsweetened shredded coconut (optional)
- 2 Tablespoons red bell pepper, diced
- 2 Tablespoons cilantro, chopped fine
- 2 Tablespoons green onion, thinly sliced
- In a small saucepan over medium high heat, bring the orange juice, sake, soy sauce, garlic, orange marmalade, cayenne, chili sauce, lemon zest, rice vinegar and coconut to a boil. Reduce heat and simmer for 10 minutes or until the sauce has been reduced by about 1/3.
- Strain mixture, rinse pan and return sauce to pan. Cover and keep warm while grilling salmon.
- Preheat grill. Place salmon directly on grill and cook for 7-8 minutes per side, turning halfway through.
- During last 2 minutes of cooking fish, turn up heat on saucepan and add red pepper, cilantro and green onion and warm until heated through.
- Plate fish and drizzle sauce over fish. Serve immediately.
This sauce will work with any fish - mahi-mahi, swordfish, grouper, etc
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