Grilled salmon in orange-soy marinade
The Grilled Salmon in Orange-Soy Marinade is a dish that encapsulates the essence of a summer barbecue with the convenience of indoor cooking. The recipe involves marinating the salmon in a blend of fresh orange juice and savory soy sauce, which imparts a delightful balance of sweet and salty flavors. The marinade also includes ingredients that add layers of complexity, such as garlic, ginger, and perhaps a hint of honey or brown sugar for added sweetness.
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Servings: 4 people
Calories: 337kcal
Cost: $30
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Equipment
1 grill
Ingredients
- 1 organic orange
- 400 ml orange juice
- 2 tbsp sugar brown
- 4 salmon fillet a180g
- 2 spring onions
- some salt and pepper
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
Instructions
- Wash the orange with hot water and dry it, rub the orange peel and mix with the orange juice. Boil both with sugar in a saucepan. Cook until it thickens.
- Stir in the miso paste and remove the whole thing from the heat.
- Mix in the vinegar and soy sauce and allow to cool.
- Put some of the marinade aside, add the rest to the fish and let it steep for 15 minutes.
- Cut the spring onions into rings, wash and drain.
- Cut the orange into wedges, preheat the contact grill.
- Remove the salmon from the marinade and cook on the contact grill for about 8 minutes.
- Then serve with some of the set aside marinade, orange slices and spring onions. Tastes great with fresh baguette.
Video
Notes
When preparing the Grilled Salmon in Orange-Soy Marinade, there are a few recipe notes to keep in mind that can elevate the dish and ensure the best possible outcome. The quality of the salmon is paramount; opting for fresh, sustainably sourced salmon will provide a superior flavor and texture. Before marinating, it's important to pat the salmon dry to allow the marinade to adhere better to the fish.
For the marinade, the balance of flavors is key. Freshly squeezed orange juice offers a brighter taste compared to store-bought, and including the zest can intensify the citrus profile. When it comes to soy sauce, using a low-sodium variety allows for better control over the saltiness of the dish, which can be adjusted according to personal preference.
Incorporating aromatics such as minced garlic and grated ginger adds depth to the marinade. These should be finely chopped or grated to ensure they meld seamlessly with the other ingredients. A touch of sweetness is crucial to counteract the saltiness of the soy sauce and the acidity of the orange. Honey or brown sugar can be used, with honey providing a smoother glaze due to its natural viscosity.
Marinating time is another consideration. While a minimum of 30 minutes is necessary for the salmon to absorb the flavors, allowing it to marinate for a couple of hours in the refrigerator will enhance the taste even further. However, it's advisable not to exceed 4 hours, as the acidity of the orange juice can begin to break down the proteins in the salmon, affecting its texture.
Nutrition
Calories: 337kcal | Carbohydrates: 20g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 897mg | Potassium: 1096mg | Fiber: 1g | Sugar: 16g | Vitamin A: 345IU | Vitamin C: 54mg | Calcium: 43mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.