This simple, versatile, made-from-scratch sauce serves as
both marinade and glaze. It can also be used on halibut or sablefish.
1/2 cup orange juice
1/4 cup soy sauce
2 Tbs minced ginger root
2 Tbs honey or maple syrup
1 tsp Asian sesame oil
4 to 6 (6-ounce) Vital Choice Sockeye Portions, rinsed and patted dry
About 3 tablespoons extra-virgin olive oil,
for the grill
To make marinade: Mix the orange juice, soy sauce, ginger, honey or maple syrup and sesame oil in a
non-reactive saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Put the mixture in a bowl and set
aside to cool slightly.
To make salmon: Place the salmon in a single layer in a non-reactive shallow pan. Pour half
the marinade on top and turn to coat all sides. Set the salmon aside for a couple of minutes or, if time allows, cover and
refrigerate 30 minutes.
Prepare a medium-hot fire for grilling or preheat the broiler. Arrange a rack 3 to 4 inches
from the heat. Brush the grill with oil, or line the broiler pan with foil and brush it with oil. Transfer the salmon to the
grill rack or the pan, discarding the marinade. Cook, brushing with some of the remaining marinade, until opaque throughout,
about 10 minutes per inch of thickness. Serve with the remaining marinade spooned on top. Makes 4 servings.