Posted by: armedbear1746 | January 2, 2010

Grilled Salmon Kyoto

I realize most of the country is pretty cold right now (so much for global warming, eh?), but this looks good, so here it is.

Grilled Salmon Kyoto

1/3 cup soy sauce
1/4 cup orange juice concentrate (See Blog Authors Note)
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil

In a shallow glass baking dish, combine soy sauce, orange juice concentrate, veggie oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.

Preheat an outdoor grill for high heat.

Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.

Blog Authors Note: In several recipes, when it called for a juice of some sort, sometimes I had used fresh squeezed juice and sometimes I had used juice out of the bottle.   The times when I used Fresh Squeeze, the recipe turned out WAY better!!   So from here on out, when it calls for Lime Juice, Lemon Juice, Orange Juice, et al,  I HIGHLY recomment you fresh squeeze it.  You wouldn’t think it would make THAT much of a difference, but it really does.

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