Wasabi-Soy Glazed Salmon

I adapted this recipe from Menus in Minutes . I used salmon because, well, I love salmon. But I'm sure you could use any sort of fish. The actual recipe calls for whitefish. Just fyi.

2 salmon filets/portions

Glaze

2 Tbsp soy sauce (can use reduced-sodium soy sauce)

1 tsp toasted sesame oil

1/2 tsp sugar

1 tsp wasabi powder (can use less, but this isn't super spicy)

Mix glaze ingredients in small bowl & stir well to dissolve sugar & wasabi powder.

Rinse salmon and pat dry with paper towels.

Transfer about 3/4 glaze to shallow bowl and place salmon skin-side up in glaze. Reserve remaining glaze for after you've cooked the fish.

Place fish (in bowl) in fridge and let marinate for 15 minutes or so. Heat up the grill while fish is marinating.

Grill salmon, starting skin down. Brush a bit of the glaze (the stuff the fish was sitting in) onto the top of the fish as it cooks. Then make sure you get rid of the "used" glaze as you don't want to mix it up with the stuff that you reserved. Grill about 4-5 minutes. Turn fish skin side up, grill for another 5 minutes or so, or until it's opaque and flakes easily.

Remove fish from grill and brush on a little of the remaining (clean) glaze. Enjoy.

Jamaican Jerk marinade

I LOVE this marinade recipe, which I adapted from Steven Raichlen's The Barbecue Bible, truly the best bbq book I've seen. This marinade is great on salmon. I imagine it'd be good on chicken, too. Salmon or shrimp should marinate for about an hour. Chicken for 3 hours. Pork for 6. I'm providing the full marinade recipe, but I halve it for me and Beej. The full recipe (here) is enough to marinate about 4 lbs of pork, chicken, or seafood.

8 jalapenos with seeds (the recipe calls for 4-15 scotch bonnets, but I don't have those here. Scotch bonnets, by the way, are VERY hot.)

1 bunch scallions, both white and green parts, trimmed and coarsely chopped

2 shallots, halved

1 small red onion, quartered

4 cloves garlic, peeled

1 Tbsp grated fresh ginger

2 tsp chopped fresh thyme or 1 tsp dried

2 tsp ground allspice

3 Tbsp canola or vegetable oil

3 Tbsp soy sauce

3 Tbsp fresh lime juice (or more to taste). This is about two limes

2 Tbsp firmly packed dark brown sugar

3 Tbsp salt

1 tsp freshly ground black pepper

1 C. water.

Combine all ingredients in a food processor or blender. Blend until smooth. Add salt and/or lime juice a necessary. 

Store, tightly covered in the fridge, for up to 2 weeks.

We love this on salmon on the grill. SO GOOD!