Ingredients
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FOR THE CARROT-MISO SLAW:
1/4 cup rice wine vinegar
1 teaspoon sesame oil
1 tablespoon white miso paste
2 tablespoons minced fresh ginger
2 teaspoons honey
1/2 teaspoon Frontier Co-op Crushed Red Chili Peppers
4 cups peeled, grated carrots
1 scallion, light and dark green parts only, chopped
1/4 cup raisins
FOR THE SALMON:
1 1/2 pounds salmon fillet (skin on)
2 tablespoons honey
2 teaspoons olive oil
2 teaspoons Frontier Co-op Organic Ginger
1/3 cup orange juice
1 tablespoon lime juice
3 tablespoons soy sauce
Directions
To Make the Carrot Slaw:
1. In a medium bowl, whisk together rice wine vinegar, sesame oil, white miso paste, ginger, honey and red pepper flakes. Set aside.
2. In a serving bowl. place grated carrot, scallion and raisins. Pour dressing over and mix to combine. Cover and refrigerate for one hour before serving.
To Make the Grilled Salmon:
1. In a bowl, whisk together honey, olive oil, ground ginger, orange juice, lime juice and soy sauce.
2. In a glass baking dish, place salmon fillets and pour marinade over. Cover and refrigerate for 30 minutes.
3. Lightly oil outdoor grill and preheat. Real wood charcoal tastes best, but gas works fine. Aim for medium heat - if your grill lid has a thermometer built into the lid, it should read about 350 degrees.
4. Transfer salmon to a platter. Reserve marinade.
5. In a small saucepan, bring marinade to a boil and cook for one minute to be safe for basting.
6. Place salmon, skin side down, on grill. Cook for about15 to 20 minutes, depending on thickness of salmon, basting every 5 minutes. Test flesh with a fork. It should be opaque and will begin to flake when done.
8. Transfer salmon to a platter and serve with carrot slaw.
Recipe Tips:
Avoid instant-light briquettes as they make food taste like lighter fluid.
Do not flip the salmon as this is a glazed salmon. Your goal is to cook the flesh, not color it with grill marks.
