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Mahogany Glazed Salmon
Monday, 27 July 2015
By: Charlotte Diamond


 


6 – 6 oz salmon fillets, skin on


1 can (10 fl oz/ 284 mL) chicken broth, undiluted


½ cup soy sauce


1/3 cup packed brown sugar


1 Tbsp grated fresh ginger


1 Tbsp cornstarch


1 orange, juice and zest only


 


  1. In a saucepan whisk together chicken broth, soy sauce, brown sugar, ginger, cornstarch, orange juice and zest.
    2. 

  2. Bring to a boil over medium heat and cook 5 minutes, stirring often. Pour glaze into a 9 x 13 inch (22 x 34 cm) pyrex pan and let cool 20 minutes.
    3. 

  3. Place fillets skin side up in glaze, cover and refrigerate 1 – 8 hours.
    4. 

  4. Preheat barbeque to medium-high and oil the grill. Remove fillets from glaze and place on grill skin side up. Sear salmon for 2 minutes, turn over, cover and cook another 7-10 min until salmon just flakes when pressed with a fork. Alternatively, place salmon on grill skin side down and cook, covered, for 10-12 minutes. Be careful as glaze burns easily.
    5. 

  5. Pour remaining glaze into a small saucepan and boil 1 minute over medium-high heat. Serve salmon with the hot glaze.
    6. 

Preparation time: 30 minutes (plus 1-8 hours refrigeration).


Cooking time: 15 minutes.


Serves 6.


 


About Charlotte Diamond


Charlotte, an award-winning recording artist, found inspiration for her song writing during idyllic fishing expeditions with her husband Harry and their two sons on their gillnetter “Papillon”. Her songs “Earth, Water, Air and Fire” and “Listen to the Water” teach children the importance of marine life and ecological interdependence. Charlotte’s family urges you to try this recipe – their favourite!


About the BC Salmon Marketing Council 

 This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon.  The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...


 



  


  
  


  



  








  

    


    
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