Here is a fabulous recipe for salmon that you can prepare on the BBQ or in the oven. You can also use low-sodium tamari sauce as a healthier alternative. tamari is also gluten-free.
- 1 skinless salmon filet, you can remove the skin after grilling on BBQ in foil.
- 2 cloves of garlic, minced
- 1/2 cup of regular or low-sodium tamari sauce
- juice of 1/2 orange
- 3 tablespoons of raw honey
- 1/2 teaspoon of toasted sesame oil
- 3 tablespoons of sesame seeds
- 1 1/2 cups of frozen, shelled edamame, thawed and brought to room temperature or fresh refrigerated edamame, I use the ones from Trader Joe’s.
- Whisk together the tamari sauce, orange juice, garlic, honey and sesame oil in a bowl.
- Place the salmon in a 9 x 13 pyrex dish and pour half of the marinade over the fish. Refrigerate for up to 30 minutes.
- Preheat the oven to 400 degrees or fire up the BBQ to medium.
- When the fish is ready to be cooked, if you are opting to cook in the oven, remove it from the marinade and place it on over on a parchment-lined baking sheet covered with aluminum foil.
- If you are grilling on the BBQ, place the fish on top of a piece of aluminum foil, set the heat to medium and close the lid.
- Cook until the fish flakes when prodded with a knife but is still moist or to your liking.
- I prefer my fish cooked all the way through. This should take 10-15 minutes for either the BBQ or the oven.
- Remove the salmon from the oven or the BBQ and let cool for about 5 minutes, and transfer to a serving platter.
- Pour the remaining marinade over the fish and sprinkle the edamame and sesame seeds evenly over the top.
- Serve immediately. Serves 4-6.