| INGREDIENTS: |
 |
2 (12 oz) wild salmon filets |
| MARINADE: |
|
1/2 cup fresh orange juice |
|
1/4 cup soy sauce |
|
2 tablespoons sake |
|
2 tablespoons light brown sugar |
|
1 tablespoons toasted sesame oil |
|
2 teaspoons finely minced garlic |
|
2 teaspoons finely minced ginger |
|
1 teaspoon asian chili sauce |
|
1 teaspoon fresh lime juice |
|
3 green onions, very thinly sliced |
|
grated zest of one orange |
| GARNISH: |
|
toasted sesame seeds |
|
fresh lime wedges |
| |
| PREPARATION: |
|
Place salmon in a large glass baking dish. |
|
In a medium bowl, whisk together all marinade
ingredients. Pour over salmon, cover and chill
for 1 hour, turning fish once or twice. |
|
Remove from refrigerator and allow salmon to come to room temperature (30 minutes). |
|
Heat a grill to medium high-heat and oil the grate. |
|
Remove fish from marinade (discard) and grill
for 5-7 minutes until fish is just cooked through. |
|
Transfer salmon to a heated serving platter and sprinkle with toasted sesame seeds. |
|
Arrange lime wedges around fish |
