Orange-Maple Salmon
4 servings
Orange-Maple Sauce
1 ½ tablespoons orange zest
½ cup fresh orange juice
¼ cup soy sauce
2 tablespoons maple syrup
1 ½ tablespoons minced fresh ginger
1 skin-on salmon fillet (about 1 ½ pounds) or 4 salmon steaks (about 1 inch thick and 6 ounces each), rinsed and drained
3 tablespoons olive or canola oil, or olive oil spray, for oiling the grill
1. To make the Orange-Maple Sauce: Mix all the ingredients in a saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer for 5 minutes. Pour half into a bowl and cool slightly. Keep the other half warm.
2. Arrange the salmon in one layer in a shallow pan, add the cooled sauce, and turn the fish so that all sides are coated. If using a fillet, place skin side up. Cover with plastic wrap and let marinate 15 minutes.
3. Prepare a medium-hot fire for grilling or preheat a gas grill. Arrange a rack 3 to 4 inches from the heat. Brush or spray the grill rack with oil and arrange the salmon on the rack (skin side down if grilling a fillet). Grill until the flesk is just opaque, 6 to 7 minutes per side, brushing with the sauce left in the pan. Carefully slide the fish off the grill and serve with the remaining warm sauce spooned on top. Serve with a vegetable and rice or another whole grain.
