- 1/4 cup fresh orange juice
- 1/4 cup teriyaki sauce
- 1/4 cup Dijon mustard
- 2 tablespoons grated, peeled fresh ginger
- 2 tablespoons honey
- 4 salmon fillets
- Combine everything except the salmon in a large re-sealable plastic bag (make sure the bag is large enough to hold the marinade and all of the fish); add the salmon to the bag, press out any remaining air in the bag and seal it; turn the bag until all of the fish is evenly coated; place the bag in the refrigerator and marinate the fish for at least 30 minutes. Take the salmon out of the bag and set the marinade aside (don't throw the marinade away).
- Preheat the broiler. Spray a baking sheet evenly with nonstick spray; place the salmon on the baking sheet and cook for about 5 minutes on each side, or until the fish is cooked through (thicker fillets will need extra cooking time); baste the fish frequently with the marinade you set aside.
- Bring the remaining marinade to a boil in a small saucepan; let the sauce boil for about a minute, stirring frequently. Serve the sauce with the salmon. Serves four.
Salmon with Spiced Corn RelishServes 4
- 2 tablespoons olive oil, divided
- 1 medium red bell pepper, diced
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1/4 cup dry white wine
- 2 teaspoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon ground coriander
- 2 tablespoons chopped fresh parsley
- 2 teaspoons paprika
- Salt and pepper, to taste
- 2 teaspoons olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 4, 6-ounce skinless salmon fillets
- Heat 2 tablespoons of oil in large sauté pan over medium high heat; add red bell pepper, cooking until they begin to soften, about a minute; stir in the corn and green onions and cook, stirring occasionally, until the corn begins to brown in spots, about 5 minutes; add garlic and thyme and cook just until you can smell the garlic and thyme, about a minute.
- Add the wine and stir until the wine evaporates; remove from heat and stir in honey, lemon juice, and remaining oil; add the coriander and parsley; season to taste and set aside.
- Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick spray; place the fillets on the baking sheet. Combine olive oil, coriander, and paprika in a small bowl; spread the spices evenly over the salmon fillets and cook for 10 to 12 minutes, just until salmon is cooked through.
- Arrange salmon on a platter and serve with the relish.