Monday, August 18, 2008

Caramelized Ginger Salmon, Salad and Couscous Sunday

Wow! This could have been served at a 5 star restaurant (well, maybe 3 or 4 star) and had a lot of happy customers. We loved this meal and will definitely do the caramelized ginger salmon again!!

1/4 cup low-sodium soy sauce
1 Tbsp. canola oil
1 Tbsp. lemon pepper seasoning
1 Tbsp. fresh grated or minced ginger root
4 green onions/scallions or 8 chives, chopped
2 Tbsp. brown sugar
1 1/2 lbs. (or use up to 2 lbs. for 6 servings) salmon fillet, preferably wild salmon

In a large measuring cup, stir together the soy sauce and the remaining ingredients except for the
salmon. Pour the mixture in a large flat dish with sides, and add the salmon, flesh down. Marinate the
salmon for at least 30 minutes and up to 12 hours.

Preheat the grill to medium heat; about 350 degrees on a gas grill (Or, cook the salmon in the oven at
350 degrees for 20 – 25 minutes). (Meanwhile, prepare the rice.) Bend up the edges of a sheet of
heavy duty foil that is slightly larger than the fillet. Put the foil on the grill, and put the salmon on top of
the foil, spooning the extra marinade evenly on top of the fish. Close the grill, and cook it over indirect
heat for about 20 – 25 minutes (depending on the thickness of the fish and your grill’s heat), until the
fish is cooked through in the thickest part—do not flip it.

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