It’s Seattle. It’s Summer. For those 2 factors alone, you can assume there is a lot of salmon eating going on in these parts of town. It’s hard not to, with how spoiled we are. Simple preparations such as butter, garlic and dill or herbs with olive oil are great, but with how much we are (meaning I am) all eating this season, you might want little more spunk and flavor for your dinner. If you’re feeling crazy, give this little creation a try: the slightly spicy, slightly sweet, with a little kick, Ginger-Molasses Salmon.
1 wild salmon filet
3 tb fresh grated or chopped ginger
2 cloves chopped garlic
2 tsp chili powder
2 tb unrefined sesame oil + olive oil if you’d like
2 tb unrefined, blackstrap molasses (has lots of trace minerals and nutrients compared to other types of molasses)
2 tsp each of sea salt & pepper
In a bowl, mix together sesame oil, chili powder, sea salt, pepper and garlic. Add molasses- slowly of course- and the chopped ginger. Rinse the salmon and place on a sheet of foil (for the grill) or on foil on a baking sheet (for the oven). Pour the molasses-ginger marinade over the fish. If you have time, let marinate for an hour at least. Cook on the grill at medium temp until opaque or at 375 in the oven for 15 min or so. Broil for 1-2 min at the end in the oven to caramelize the natural sugars.