Barbecued Salmon With A Mahogany Glaze

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

A simple marinade made with only four ingredients—dark molasses, soy sauce, fresh chopped ginger, and lime juice—turns a salmon fillet into something memorable. While the fillet is marinated for an hour or more, some of the marinade is reduced to a rich, dark syrupy glaze. Then the salmon is grilled and brushed with the delicious dark sauce. When done, the fish, moist and juicy, is a rich mahogany color. This salmon is delicious served with Coleslaw with Spanish Olives and with corn on the cob.

Ingredients

• 6   tablespoons soy sauce
• ¼  cup molasses, preferably unsulfured
• 4   teaspoons minced peeled fresh ginger
• 1   tablespoon fresh lime juice
• 1   2- to 2½-pound salmon fillet
• Vegetable oil for oiling grill rack
• Thin lime slices for garnish

Directions

1. Combine soy sauce, molasses, ginger, and lime juice in a small nonreactive bowl and whisk to blend.
2. Reserve ⅓ cup of this mixture for glaze and pour the rest in a shallow nonreactive dish.
3. Place the salmon on a work surface, run your fingers over flesh against the grain, and remove, with clean tweezers, any bones you feel.
4. Place salmon skin-side up in marinade, cover with plastic wrap, and refrigerate.
5. Marinate at least 1 hour or up to 2 hours.
6. While salmon is marinating, place reserved ⅓ cup marinade in a small, heavy saucepan over medium-high heat.
7. Cook, stirring, until mixture has reduced to a syrupy glaze, 2 to 3 minutes.
8. Remove and set aside at room temperature. (The sauce can be prepared 2 hours ahead; leave at room temperature.)
9. When ready to cook salmon, oil a grill rack and arrange 4 to 5 inches from heat source.
10. Prepare grill for a hot fire (high temperature).
11. Grill salmon, skin-side down, 10 minutes.
12. Cover grill with lid (with all vents open) or tent salmon loosely with foil.
13. Continue to cook until flesh is opaque and flakes easily when pierced with a sharp knife and edges of salmon are browned, 10 to 15 minutes more depending on the thickness of the fish.
14. Remove salmon from grill and with a sharp knife cut off and discard skin.
15. Arrange salmon on a serving platter and brush top of fish with glaze.
16. Garnish top of salmon with lime slices.
17. Cut into 4 portions.

YIELD: SERVES 4