Here on our San Diego ranch, summer days are synonymous with abundant harvesting of corn, watermelons, nectarines, peaches and joyously grilling them, tossing them in salads or enjoying them as sweet treats! A hot oven or stove top doesn't inspire me to want to cook, unfortunately. For a Savorychick, I must admit it is devastating! Thankfully, fresh hot summer weather is the perfect time to grill up my favorite vegetables along with a handful of my favorite cravings such as grilled salmon, hamburgers, marinated chicken or lamb chops.
Recently, I have been experimenting with different recipes using one of my favorite tried and true pantry staples, Yuzu Marmalade. Yuzu is a citrus fruit originating from East Asia and used in Japanese cuisine. For years now, I have incorporated this delicious, fragrant and unique citrus marmalade into my appetizers, salad dressing, roasted chicken, and even desserts. This summer I combined some of my favorite summer ingredients such as lime, jalapeños and cilantro along with yuzu marmalade to create an exceptionally delicious grilled salmon. Yuzu marmalade may be purchased in specialty or international markets. But since I live miles away from civilization, I order mine online. Slightly pricy, but it is worth every penny! A little bit of it goes a long way.
In past posts, I shared with you some nutritional benefits of consuming salmon. Because it is incredibly healthy, we usually consume salmon more than any other fish. To be honest, I have been quit bored with it for years. That is why I am extremely excited about this scrumptious, quick and easy recipe! Yuzu marmalade renders a unique and delicious citrus flavor not familiar to most palates; this Asian citrus flavor combined with jalapeños and cilantro infused creates a marriage made in heaven! Twice this past month, I served this salmon recipe for family and friends, and every single time, I have been awarded with compliments and inquires for the secret ingredient making this salmon exceptional (with requests for recipes, of course). Not one to keep secrets, so here it is everyone...
6 Large salmon filets with skin
4 heaping spoons Yuzu Marmalade
2 tablespoons light soy sauce
1/4 cup freshly squeezed orange juice
1 large jalapeño; seeds removed and finely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped scallions
1 tablespoon quality organic butter
Salt and freshly ground pepper
2-3 tablespoons of olive oil
At my house, we usually gravitate to charcoal grills; however, gas grills are easy, with less cleaning up time. Therefore, prepare which ever grilling style you prefer.
Lightly sprinkle salt, pepper and olive oil over salmon filet covering all sides, including skin. Meanwhile in a small sauce pan, bring to boil soy sauce, orange juice, yuzu marmalade and butter to melt. A minute or two later, remove sauce from heat and add chopped jalapeños, cilantro and scallions. Mix all ingredients well and set aside.
When grill has reached optimal temperature, place salmon filets with skin side UP and grill for 3-4 minutes until grill marks are fully present. Using a grilling spatula, flip salmon over onto skin side. Spoon yuzu dressing over each salmon filet and grill for additional 4-5 minutes until internal temperature is 140 degrees. Remove and serve along with your favorite summer vegetables.
Summer and grilling has just started; therefore, my next post will take you on a journey half way around the world for one of my favorite Tex-Mex salad recipes...Stay tuned!