Always on the prowl for new recipes for Salmon. I usually cook it on the grill in the summer but this could easily be cooked indoors if no grill available. I actually cook this on a piece of aluminum foil on the grill, it really is like an outdoor oven. You can use a basket but I always find it makes such a mess. Whatever works for you, when I have placed fish right on grill it’s just a disaster, so I’ve taken to doing it this way. I played with these ingredients for the marinade and you know I took liberties with the cayenne pepper, so just put a sprinkle if you don’t like it too spicy. The marinade thickened up and it was perfectly delicious with a sprinkling of fresh cilantro. Cilantro can be eliminated but we love it, so it stays on in this house. I had some leftover ears of Grilled Corn so I threw together a very impromptu Corn Salad which is listed below as well.
1 lb. Salmon Filets ( I used 1 1lb. piece for the 2 of us) This time out I got Copper River Salmon and it was just delicious. I use Wild Salmon usually. Use whatever you like best
2 tablespoons unsalted butter
1 medium shallot – chopped
1/4 cup freshly squeezed lemon juice
1/4 cup light brown sugar
Cayenne Pepper to taste ( I was generous with it, but it packs a lot of heat)
2 tablespoons chopped fresh ginger ( if you can’t use fresh ginger, use powder ginger , I wouldn’t omit this spice)
1/4 cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro
In a small saucepan, melt the butter. Add the shallots and saute until softened. Add all the remaining ingredients, except for the cilantro. Cook over medium heat until slightly thickened, about 10 minutes.
Remove from heat and add the cilantro.
Baste the salmon filet with a bit of the sauce and preheat your grill to a medium high heat. I placed the salmon on a piece of aluminum foil. I just cooked it for about 15 – 20 minutes till the salmon was flaky, and the center was just cooked. You don’t want to over cook it. If you’re placing right on the grill it will cook much quicker. When you finish cooking, remove from grill and serve with some of the remaining marinade as additional sauce. This is delicious with rice and a vegetable. I served with a side of some leftover grilled corn which I turned into a lovely side dish.
Corn Salad from leftover grilled corn
I used 4 ears of corn, you can use 4 cups of any kind of corn . I just happened to have had some corn leftover from a barbque.
1 cup red pepper- diced
1 medium red onion – diced
2 – 3 Tablespoons fresh cilantro – chopped
Fresh Squeezed Lime Juice from about 1 small lime
* 1 Jalapeno pepper – seeded and minced ( make sure to remove all seeds if you don’t like spicy) you can omit all together if you don’t like the flavor . I love it.
I just added a little olive oil to taste , I would say 1 tablespoon
Kosher Salt and Freshly Ground Black Pepper to taste
This was really a throw together, but it came out so good!!!!! Allow the ingredients to blend for a few before serving. Enjoy!