Broiled Salmon with Tamari-Orange Marinade

Fish & Dairy, Food From Friends

Yield: 4 servings

1 1/2 pounds (680 g) wild Alaskan salmon fillet, cut into 4 equal portions, or four 6-ounce (186-g) salmon steaks
1/3 cup (80 ml) high-quality dry white wine, such as Chardonnay, or medium sweet wine, such as Riesling
2 tablespoons (30 ml) low-sodium tamari
1/3 cup (80 ml) orange juice (fresh squeezed is best; about 1 large juicy orange)
3 tablespoons (24 g) peeled and finely grated ginger
1/4 cup (25 g) finely chopped green onions
1 teaspoon raw honey
1/2 teaspoon extra virgin olive oil

Rinse the salmon gently in water and pat to dry.

In a small bowl, combine the wine, tamari, orange juice, ginger, scallions, and honey and whisk to combine well.

Place the salmon in a shallow glass baking pan, skin side down if fillet, and pour the marinade evenly on top.

Cover the baking pan with plastic wrap and refrigerate for 4 to 6 hours or overnight, tipping the dish occasionally to recoat the salmon.

Remove the baking pan from the refrigerator and let it stand at room temperature for 30 minutes, Preheat the broiler,

Lift the salmon out of the baking pan and remove any ginger or scallions to prevent burning,

Rub the oil on the skin/bottom side the salmon and place it on the broiling pan, oiled side down.

Broil the salmon under high heat for 10 to 15 minutes, until salmon flakes easily with a fork and the flesh inside is firm and light pink. The top should lightly brown and caramelize. (If the salmon browns within the first 5 minutes, move the broiling pan down 1 rack in your oven.)

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