Monday, August 9, 2010
juice of 1 tangerine or orange
1/4 cup rice wine vinegar (I used chili rice wine vinegar for some spice)
juice of 1 lime
1 Tbsp lite soy sauce
1 scallion, sliced
2 cloves garlic, grated or minced
2 Tbsp olive oil
1 1b fresh salmon, skin on
fresh ground black pepper
Mix ingredients together and set aside about 2 tbsp of marinade. Pour the remainder over salmon in a baking dish. Let sit for 1/2 hour. Grill on preheated grill on grilling plate on medium heat. Start with skin side down and flip after 8 min. If the salmon is thinner at one end, turn the burner off for that section so it does not overcook. I cooked mine for about 12-15 min. Pour the reserved 2 tbsp of marinade over salmon before serving.
I made xtra marinade and set aside some to toss with a salad of baby romaine and cucumbers. Also served with bulgur salad w/ cucumbers, tomatoes and chick peas.