Salmon is My Latest Love, Even Cold

I never thought I would say this but I LOVE SALMON.  At least in Laurie's marinade.  Other methods of cooking it range from good to OK to not so much but in this marinade it is wonderful, flavorful and slightly sweet.  It is a bit like a teriyaki sauce.  What I like most about is that you take the entire salmon fillet (the one you get from Costco) which is about 4 large fillets, cut it into four pieces, place it in a zip top bag with the marinade and then cook it through out the week.  I would never do this with any fish, keep it in the fridge for a week but it works out perfectly with this and the longer it sits the more flavorful it gets.  Give this a try, especially if you don't care for salmon, you won't regret it.

I have only ordered salmon out at a restaurant once before where I liked it and that was the first time I ever tried it.  It was Salmon Alla Bella from Scott's Seafood Restaurant in Walnut Creek, CA.  After that I found it to be a fish I didn't care for, too fishy.  Now that I make it at home I will never order it out again.

  

BEST SALMON MARINADE
⅓ C. extra-virgin olive oil
⅓ C. amino acids
4 T. (¼ C.) balsamic vinegar
3 T. honey
3 t. brown sugar
1 ½ t. ground ginger (2 t. fresh)
1 t. crushed red pepper flakes
½ t. salt
3 cloves garlic, minced (3 t. jarred)
1 t. sesame oil
2 green onions, chopped

Place all ingredients in a plastic zip top bag along with fish. Let marinated for 24 hours or up to 1 week.

Cooking Methods:

• BBQ Grill:  Preheat grill to 250˚F. Grill (skin side down if there is skin) for 6-8 minutes per side. When you flip the fish try to get between the skin and the fish. The skin will peal off easily.
• Grill Pan:  Heat skillet on high till hot. Fish should sizzle when dropped in pan. You can test the pan with a drop of water. Grill 2-3 minutes per side.

Notes: The longer your marinade the fish the more flavor it imparts.   I use Bragg's Liquid Amino’s but if you don't, use soy sauce. Liquid Amino's is salty like soy sauce, but with no salt and better for you.  I no longer use soy sauce at all.  If you have leftover fish try it cold on a salad, on crackers or by itself.

Variation:  A quick baster or marinade is equal parts soy and honey.