Recipe: Grilled Salmon with Ginger Mustard Marinade

We’ve been trying to consolidate our recipe books and getting rid of ones whose recipes no longer serve us.  While thumbing through one of our cooking lite books, we came across this recipe that we’d flagged, literally years ago as something we wanted to make.  Aaron has a natural aversion to putting anything other than spices on salmon since it has its own natural flavor.  But I loves me a good sauce.  So we figured we’d give it a try.  I only made a few small modifications to it. But it was a bonified hit!

Ingredients:

¼ cup fresh orange juice

¼ coconut aminos or light soy sauce

¼ cup apple cider vinegar

¼ cup Dijon mustard

2 tablespoons grated peeled fresh ginger

2 tablespoons honey

4 6-ounce salmon fillets (about 1 inch thick)

2 tablespoons olive oil

scallions

Directions:

1.    Combine the orange juice, honey, soy sauce, acv, mustard and ginger in a Ziplock with the salmon, seal and refrigerate for 30 minutes.

2.    Heat oil in a large sauce pan over medium heat.  Add the salmon pieces (reserving the marinade) skin down and cook for 3 minutes. Flip and cook for an additional 3 minutes.

3.    Pour the remaining marinade into a small saucepan and bring to a boil. 

4.    Serve salmon with the marinade and garnish with scallions.

We omitted was the scallion garnish because we just didn’t have any at the time. We also substituted apple cider vinegar for cream sherry that was in the original recipe.