This marinade smells wonderful! And what’s not to smell great with fresh orange juice and maple syrup along with some fresh grated ginger. Be sure to have your butcher scale the fish so that you can cut the skin into triangle cuts before cooking without serving scales, not very edible. Makes 2 servings.
Whisk in a small bowl:
1/4 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon maple syrup (or honey)
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon fresh grated ginger (or you can use 1/4 teaspoon ground ginger)
Salt and pepper, about 1/4 teaspoon sea salt and just a shake of ground pepper
Pour the marinade into a gallon food storage bag and add the fish. Let the fish sit in the marinade for at least a half hour in the refrigerator. Remove from the marinade and dry the skin side lightly on a paper towel while heating, on medium high heat, a grill pan:
1 tablespoon oil wiped into the pan
Place the salmon in the pan, skin side down. Cook on medium high for 3-6 minutes depending on how thick the salmon filets are before turning them over (the salmon will release easily from the pan when its ready to turn over) to cook on the other side over medium heat for an additional 3-6 minutes (I usually cover the pan at this point for several minutes). And because I covered the pan to make sure the fish cooks inside, I usually turn it over onto the skin side again for a minute on high to crisp up the skin again. Ready to serve.
cookingwithoutallergens 