My spouse, who loves shellfish, often orders oysters on the half shell, splurges on Maine lobster, and savors clams in creamy chowders. But other popular fish—think salmon, cod, and haddock, for example—are not among his favorites. To entice him to try these fin fish, I typically serve them cooked with robust seasonings as in the following recipe for Grilled Salmon with a Spicy Lime Glaze.
On a whim a few years back, I marinated salmon fillets in a delectable mixture typically used for chicken wings, and loved the results. Prepared with apricot jam, lime juice and zest, plus soy sauce along with fresh ginger, garlic, and sriracha, this marinade is sweet, tart, hot, salty, and spicy all at the same time. The apricot jam adds a sweet note, while the lime juice and zest provide tartness. Ginger, garlic, and a hit of sriracha contribute heat, and soy sauce, a salty accent. This magical mélange made salmon a winner with my husband.
I’ve been preparing salmon this way for almost a decade (the recipe appeared on my blog in 2014), grilling the fillets first, and then re-enforcing the vibrant flavors by using some of the marinade as a glaze for the cooked fish.
Asparagus spears when in season make a fine side to this fish, but in the summer ears of grilled or boiled corn are equally good. Add a salad of mixed greens, radishes, and cucumbers in a simple vinaigrette to round out the menu. This is just the kind of easy, stress-free dish you might like to serve during the hot days of summer—especially to those picky eaters!
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Grilled Salmon with a Spicy Apricot Lime Glaze
1/2 cup apricot jam or preserves
1 tbsp grated lime zest (from about 3 limes)
3 tbsp lime juice
3 tbsp soy sauce
3 tbsp chopped cilantro plus 4 tsp extra for the garnish
1 tbsp minced garlic
1 tbsp minced ginger
1 tsp sriracha
6 salmon fillets (6 to 7 oz each) about 1-inch thick
Canola for grill rack
1 lime cut into 6 wedges for garnish
1.Combine apricot jam, lime zest, lime juice, soy sauce, cilantro, garlic, ginger, and sriracha in a medium bowl. Whisk to blend. Reserve1/3 cup of this mixture in a small nonreactive bowl and leave it at cool room temperature; it will be used for the glaze when the fish has been cooked. Pour the rest of the marinade in a shallow non-reactive dish.
2.Place salmon fillets on a work surface; run your fingers over the flesh, and using clean tweezers remove any bones you feel. Place salmon, skin-side up, in the marinade. Cover with plastic wrap and refrigerate at least 1 hour or up to 2 hours.
3.To grill salmon, oil a grill rack generously, and arrange it 4 to 5 inches from the heat. Prepare grill for a hot fire (high temperature). Remove salmon from marinade and season with salt. Place salmon fillets, flesh-side down, on grill and cook 4 to 5 minutes. With a metal spatula, turn over and cook 4 to 5 minutes longer until flesh is opaque and flakes easily when pierced with a sharp knife. (Cooking time can vary with the type of grill used so watch carefully so that you do not overcook the fish.)
4.Brush each fillet with some of the reserved marinade, and then remove to a serving plate. Sprinkle fish with extra chopped cilantro and serve with lime wedges. Serves 6.
Copyright Betty Rosbottom 2014