Steve’s Super Salmon Supper
I think I may have told you that I married my husband for a few reasons. Well reason #7,653 is the stellar salmon he makes. I’m not kidding, this is the best salmon this side of the Mississippi. So what’s the secret recipe? As I sit here writing this blog, I have asked the same question of my husband. His answer? He has no idea. I have told him that is an unacceptable response and that he needs to THINK about the list of ingredients that he haphazardly throws onto this hunk of fish.
While he is thinking, let me tell you about my addition to this dish. I made a pineapple, cucumber and nectarine salsa to dress up what really didn’t need any dressing. It was my way of saying that I was a useful part of this collaboration. Let me tell you something. THIS SALSA was the bomb. It was almost like a hot looking wedding guest who walked in and outshined the bride…..ALMOST.
So now I have been waiting over a 1/2 hour for the salmon recipe. He finally has remembered what he pulled out of his sleeve. The main ingredients of the marinade are: Worcestershire sauce ( I call that WHATSTHATTHERE SAUCE), light soy sauce, honey garlic sauce ( any brand will do), juice and zest of 1/2 a lemon, and molasses. If you want a twist, sub the lemon with the juice and zest of one orange.
* Note, I think that twist part is his way of saying…..if we don’t have lemons, use an orange.
Ready? Let’s Salsa with our Salmon….CHA CHA CHA
- For the Salmon
- 1 side of fresh atlantic salmon, rinse in cool water and pat dry
- Marinade
- 4 tbls Worcestershire sauce
- 2 tbls light soy sauce
- ½ cup bottled honey garlic sauce (any brand will do)
- juice and zest of one lemon (or orange)
- 2 tbls molasses
- For the Pineapple Salsa
- ½ fresh pineapple, cut into bite-size chunks
- ½ cucumber, I use English, peeled and chunked
- 1 nectarine, sliced
- ½ diced red onion
- ¼ cup fresh cilantro, chopped
- ¼ cup orange juice
- 2 tbls honey
- 1 tbls olive oil
- ½ tsp salt
- dash of pepper
- Mix ingredients for marinade
- Pour into large size casserole dish and place salmon skin side up.
- You want the flesh side to be marinating in the sauce
- Cover with plastic wrap and place in fridge for at least 2 to 3 hours
- Fire up the barbecue and grill salmon, basting with additional sauce. Salmon will be done in approx 15 minutes.
- Pineapple Salsa
- Toss all ingredients lightly in a bowl, chill for at least one hour. Serve over salmon.
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