From The Healthiest Meals on Earth, by Jeannette Bessinger and Dr. Jonny Bowden
Prep time: 10 minutes, then marinate for 4-6 hours (or overnight)
Cook time: 10-15 minutes
- 1 ½ lb wild Alaskan salmon fillet cut into 4 equal portions, or 4 6 oz salmon steaks
- ½ t olive oil
Marinade:
- 1/3 C high quality white wine, drier as in a Chardonnay works well, or medium sweet, as in a Riesling
- 2 T low sodium tamari
- 1/3 C orange juice (to squeeze fresh, use 1 large juicy orange)
- 3 T peeled and finely grated ginger
- ¼ C finely chopped scallions
- 1 t honey
Rinse salmon gently in water and pat to dry.
Combine marinade ingredients and whisk to combine well.
Place fish into shallow glass baking pan, skin side down if fillet, and pour marinade evenly over all.
Cover with plastic wrap and refrigerate for 4-6 hours or overnight, tipping dish occasionally to re-coat fish.
Preheat oven broiler.
Lift the pieces out of the dish and remove any ginger or scallions to prevent burning.
Rub olive oil on skin/bottom side of fish and place on broiling pan, oiled side down.
Broil under high heat for 10-15 minutes until the fish flakes easily with the fork and the flesh inside is firm and light pink.
The top should lightly brown and caramelize. If it browns too quickly (within the first 5 minutes) then move the fish down 1 rack in your oven.
Yield: 4 6-ounce portions