1/3 cup sugar-free orange marmalade
3 tbsp teriyaki marinade
1/8 tsp fresh ground black pepper
1 lb salmon filet, approximately 1-inch thick
In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.
Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce over the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.
Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.
Yield: 4 servings
1/8 tsp fresh ground black pepper
1 lb salmon filet, approximately 1-inch thick
In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.
Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce over the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.
Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.
Yield: 4 servings
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