A delicious salmon dish with a citrus marinade
- 2 portions salmon
- handful cilantro leaves for garnish
- 1 cup canned mandarin oranges in juice do not drain!
- ¼ cup brown sugar
- 2 limes juiced
- 3 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 2 tbsp green sriracha or red sriracha
- 1 tbsp rice wine vinegar
- ¼ cup soy sauce
Slurry for glaze
- 1 tbsp corn starch
- 1 tbsp cold water
Make mandarin glaze
in a blender, combine all ingredients except salmon and cilantro.
Blend well until smooth.
Transfer sauce to a small sauce pan and heat over medium.
In a small bowl, combine corn starch and cold water and stir until smooth.
Stir in cornstarch slurry to sauce in pan.
Continue cooking for 5 minutes until slightly thickened.
Remove from heat and allow to cool completely.
When glaze is cool, pour most of it over salmon portion in a shallow container.
Allow to marinate for at least 15 minutes.
Reserve about ¼ cup of glaze for later use.
Transfer marinated salmon to a square of prepared butcher or parchment paper.
Place on grill preheated to 400°.
Cook salmon on grill for 15-20 minutes, until it reaches an internal temperature of 155°. Brush with reserved glaze once during cook.