1 pinch kosher salt and freshly cracked pepper black
4 servings kosher salt and freshly cracked pepper black
0.3 cup juice of lemon fresh
1 tablespoon brown sugar light
0.3 cup juice of lime fresh
4 servings olive oil extra-virgin for brushing
0.8 cup orange juice fresh
2 tablespoons orange marmalade
1 tablespoon rice wine vinegar
24 ounce salmon fillet
2 tablespoons soya sauce
Equipment
sauce pan
grill
Directions
Watch how to make this recipe.
Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
Heat a grill to medium-high heat.
Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking.
Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
