I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Saturday, July 1, 2017
GRILLED SALMON WITH MAPLE CITRUS GLAZE
This is a healthy dinner for a back yard barbecue for Canada Day or Independence Day (July 4th). In honour of my Canadian friends, I made a quick glaze for the salmon with pure maple syrup.
4 (6 to 7-oz)
sockeye or chinook salmon fillets, skin intact
2 T avocado oil
¼ t ground coriander
¼ t ground cumin
Place salmon, skin side down, on a platter that will fit in your refrigerator.
Drizzle the oil evenly over the four fillets.
Sprinkle evenly the coriander and cumin.
If you prefer, you can use a commercially prepared salmon rub, but don't use too much.
Cover and refrigerate 1 to 2 hours.
Maple Citrus Glaze
2 T soy sauce
1 clove garlic,
grated or pressed
1-inch piece freshly grated
½ t red pepper
2 t cornstarch
3 T pure maple syrup
½ cup orange juice
¼ cup lime juice
Place Maple Citrus Glaze ingredients into a small saucepan, whisk to combine, and simmer slowly 3 to 5 minutes to reduce and
Meanwhile, prepare your grill with coals on one side of the grill.
Take salmon out of
refrigerator and let sit on counter for 15 minutes while grill is heating up.
Take a folded
paper towel and dip in peanut or avocado oil and rub over grill grate.
Place salmon, skin
side up, directly over coals and grill for 2 to 3 minutes.
Flip over, using a large spatula, to the cooler side of grill. Close top and cook for another 5 minutes.
Brush with a little of the Maple Citrus Glaze and cook another 2 to 3 minutes until salmon is opaque, but don't overcook your salmon. If you want to use an instant-read thermometer, temperature should be about 145 degrees F.
Remove from grill,
skin should come off easily and place on a platter.
You can also pull the skin off each fillet with "kitchen-only" needle-nose pliers before placing on a platter.
Drizzle with more of the Maple Citrus Sauce
and serve with extra lime wedges. Serves 4