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Ginger-citrus grilled salmon

A simple marinade in a sauce for 30 minutes adds an Asian flavor to grilled salmon.

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    The marinade used for this salmon is popular in Japanese cuisine and serves as a great flavor base for fish or shellfish.
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I am always happy to make Asian foods because as a cuisine, it is one of my favorites. And of the favorites, I enjoy easy grilling recipes while the weather is still warm, especially fish and seafood.

This fish recipe has a simple marinade that uses ponzu sauce, which is a type of soy sauce with citrus flavors added. It is very popular in Japanese cuisine and serves as a great flavor base in any marinade for fish or shellfish.

The fish does not have along marinade time and is limited to 30 minutes, which is all it needs as the flavors of fish are quite delicate, and the acids in citrus will only “cook” the fish the way it does with Mexican ceviche if left in the marinade for longer periods of time.

Recommended: 30 Asian recipes to try at home

You could also broil this in the oven, but I do like the tiny bit of smokiness that grilling imparts.

It is quite simple and healthy – I served this with a basic vegetable fried rice and some marinated vegetables. You could also serve this with a miso-dressed salad for a very rounded meal.

Ginger-citrus grilled salmon
Serves 2-3

1 pound salmon fillets
1-2 scallions, sliced

For the marinade:

2 tablespoons lime ponzu sauce
1 tablespoon rice wine
2 teaspoons grated ginger
2 tablespoons fresh lemon juice
2 tablespoons brown sugar

1. Whisk together marinade ingredients and pour over fish; allow to marinate for 30 minutes.

2. Drain marinade and reserve.

3. Place reserved marinade into a small saucepan and reduce to a syrupy consistency over low heat, stirring constantly (it should coat the back of a teaspoon when ready).

4. Grill salmon over hot coals 3-4 minutes per side, or done as you like.

5. Serve salmon drizzled with sauce reduction and garnished with sliced scallions.

Related post on A Palatable Pastime: Salad with ginger-miso dressing

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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