I served this Glazed Salmon with Fruit Salsa for Ash Wednesday to rave reviews from the picky hubby. Of course, the tropical fruit salsa wasn’t part of the deal for him, but he adored this seafood recipe.
Glazed Salmon from my Friend, Kate
It was through serendipity that I’ve become friends with a lovely food blogger in town. I’ve mentioned Kate from the blog Kate’s Kitchen before. Since meeting online, I’ve been to one of her fabulous parties, gone out to dinner with her and her hilarious hubby, run into her around town, and enjoyed cooking some of her fabulous recipes. She raved about this glazed salmon, and I’d been waiting for a rare rain-free evening this spring to fire up the grill.
Marinate, Glaze, then Grill
This was an easy peasy meal. A simple mixture of soy, Dijon and lemon juice was mixed for the marinade. Once the salmon had rested in the concoction for about a half hour, I removed it and glazed each slice with a scant tablespoon of orange marmalade. I love grilling my seafood, but if the weather isn’t cooperating, it’s a snap to prepare in the oven, too. The most complicated part of the salsa is the time it takes to chop all the components. Adjust the heat by scaling back the red pepper flakes if desired.
Serves: 4 servings
- 3-4 8 ounce salmon fillets
- ½ cup soy
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- ¼ cup orange marmalade
- 1 cup diced pineapple
- 1 kiwi, chopped
- 1 cup chopped mango
- 1 cup diced strawberries
- ¼-1/2 teaspoon crushed red pepper flakes
- ¾ cup diced red bell pepper
- 2½ tablespoons champagne vinegar
- 4 teaspoons sugar
- Mix soy, mustard and lemon in a zip lock bag. Add salmon and allow to marinate in the refrigerator for about 30 minutes.
- While salmon is marinating, prepare grill.
- Remove salmon from marinade and top with marmalade. Grill over indirect heat to desired doneness. Serve with Fruit Salsa.
- If you'd like to cook in the oven, preheat to 450º and place salmon on a grill pan or in a cast-iron skillet. Cook for about 12 minutes (I use the10 minutes per inch rule of thumb).
- Combine ingredients, refrigerate to allow flavors to meld. Serve at room temperature.