Saturday, July 1, 2017


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 ginger
½ t red pepper flakes
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 thicken.

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