grilled orange soy salmon.

4 fresh, wild salmon fillets

lemon or lime slices for garnish

Marinade:

1/3 c. olive oil

1/3 c. soy sauce

juice of two oranges or 1/3 c. orange juice

2 garlic cloves, minced

salt and pepper

Glaze (optional)- 

3 T soy sauce

3 T juice of an orange, or orange juice

Combine marinade ingredients.  Pour into a shallow pan- 13 by 9 works great.  Place fillets skin side up, flesh side down in the marinade.  Cover with plastic wrap and refrigerate for 15 to 30 minutes.  

If you are going to grill your salmon, clean your grill grate and spray with cooking spray before lighting.  Or use paper towels soaked with some vegetable oil on the grill grates.   This will help keep your salmon from sticking.  You could also wrap your fillets in foil.  Turn your grill on and let it heat up to medium high heat.  Heat fillets for 4 to 5 minutes on each side.  Move to a platter.  Remove skin.  Pour glaze over cooked fillets, if desired.  Garnish with lemon or lime slices.   

To cook your salmon fillets indoors (incase it is snowing outside or 120 degrees) preheat your broiler.  Arrange an oven rack to the highest possible option.  Spray your broiling pan with cooking spray.  When your broiler is preheated, place your fillets on the broiling pan skin side down, flesh side up.  Broil for 4 to 5 minutes.  Flip your fillets and the skin should easily peel off.  Broil for another 3 to 4 minutes.  Move to a platter.  Pour glaze over cooked fillets, if desired.  Garnish with lemon or lime slices.

xx.

val