Marinade it, grill it and drizzle it! Green Tea added to the marinade and lots of delicious Asian flavours to make this salmon a favorite.
You will need:
- 1 side of wild salmon – you can grill it whole or slice it into pieces – remove bones and leave skin on
- 1/4 cup soy sauce
- 1/2 orange – juiced with pulp
- 1/2 juicy lime – juiced
- 1/2 premium green tea bag – rip open and pour out contents
- 1/2 white tea – mine was a blend with ginger and pear (if you can’t find this then just use the full contents of one green tea bag.
- 1/4 cup sherry
- 1 tbsp rice wine vinegar
- 6-8 Szechuan peppercorns – crushed
- 2 tbsp honey
- 1 tsp Chinese Five spice powder
- 1 tsp wasabi powder
- 2 cloves garlic (roughly chopped)
- 1 tbsp grated fresh ginger (or 1mm sliced frozen ginger – I always freeze mine lasts forever!)
- 1 tbsp sesame seeds
- 2 tbsp olive oil or 1 tbsp sesame oil – whichever you prefer or half of each.
Gather all your ingredients. I find this way you don’t forget anything.
Remove any bones in your fish if you find any.
Mix all your ingredients into a small bowl or measuring cup.
Pour marinade over fish but, leaving at least 1/3 cup aside to drizzle over cooked/grilled fish. Let sit for at least 20 minutes or while the grill heats up. Cook on a hot grill skin side down (I like to place a piece of foil over the grill so that once the skin side has cooked I can leave the skin on the foil for easy clean up. If you like to eat the skin be my guest.
Once cooked drizzle the remaining marinade that you did not pour over the fish and serve.