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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Give guests a special treat with tender grilled salmon fillets served in a delectable glaze. The marinade takes mere moments to throw together, but creates a big impact. Mildred Sherrer - Fort Worth, TX Ingredients:
1/2 cup barbecue sauce |
1/3 cup thawed orange juice concentrate |
7 teaspoons soy sauce |
4-1/2 teaspoons sherry or apple juice |
4-1/2 teaspoons dijon mustard |
1 tablespoon minced fresh gingerroot |
2 teaspoons brown sugar |
2 teaspoons red wine vinegar |
1-1/2 teaspoons canola oil |
1/2 teaspoon minced garlic |
1 salmon fillet (2 pounds and 3/4 inch thick) |
Directions:
1. In a small bowl, combine the first 10 ingredients. Set aside 1/2 cup marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon reserved marinade over fish. Grill 15-20 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 6 servings.
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