Grilled salmon is simple to cook and is elegant to serve. It’s a dish that you can prepare for guests quickly, without having to disappear into the kitchen for 30 minutes because the marinade is made earlier in the day or the night before.
1/3 cup peach marmalade
1/4 cup soy sauce
1/4 cup cream sherry
1/4 cup Dijon mustard
2 T ginger powder (shaved and chopped fresh ginger would be ideal)
2 T honey
4 to 8 (8-ounce) salmon fillets
1. Combine first 6 ingredients. Heat in a saucepan and stir well to mix the ingredient.
2. Cut the salmon filet into individual steaks.
3. Place the cooled glaze into a large Ziplock bag with the salmon. If you have time, seal and marinate at room temperature for 30 minutes. Drink some cream sherry while waiting. If you are really planning ahead, do this the night before and refrigerate overnight.
4. Preheat grill for 10 minutes on high. Place salmon on grill and cook for about 6-7 minutes (uncovered). Reserve the marinade. Using a wide metal spatula, turn the steaks once and cook an additional 4 minutes.
Serve on hot plates and liberally spoon the marinade over each steak. Garnish with a slice of lemon and a spring of rosemary to dress it up. Nicely accompanied by green beans and oven roasted potatoes. Or rice. Or couscous. Or whatever you like.
Notes
1. Feel free to substitute orange marmalade.
2. We generally buy the Farm Raised Atlantic Salmon, boneless & skinless, at Costco.
3. There are health benefits to eating salmon, but also risks. Read the following article to be informed.
Wild vs. Farmed Salmon, The Pros And Cons
By Joseph Schwartz
bjs54@cornell.edu
Cornell University News Service
http://www.news.cornell.edu
On the one hand, farmed salmon has more heart-healthy omega-3 fatty acids than wild salmon. On the other hand, it also tends to have much higher levels of chemical contaminants that are known to cause cancer, memory impairment and neurobehavioral changes in children. What's a consumer to do?
In general, a new study shows that the net benefits of eating wild Pacific salmon outweigh those of eating farmed Atlantic salmon, when the risks of chemical contaminants are considered, although there are important regional differences.
Those are the conclusions of Barbara Knuth, Cornell professor of natural resources who specializes in risk management associated with chemical contaminants in fish, and Steven Schwager, Cornell associate professor of biological statistics and computational biology and an expert in sampling design and statistical analysis of comparative data. The two have co-authored a benefit-risk analysis of eating farmed versus wild salmon in the Journal of Nutrition (November, Vol. 135).
Read the rest of this article here:
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