Ginger-Honey Glazed Salmon with Carrot and Miso Slaw
Total Time: 00h 30m
Hands-on Time: 00h 15m
Makes: 4 servings
Give grilled salmon an Asian flare with a zippy glaze of ginger, honey and citrus. A carrot slaw with a miso dressing adds refreshing crunch on the side.
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Ingredients
- 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
- In a medium bowl, whisk together rice wine vinegar, sesame oil, white miso paste, ginger, honey and red pepper flakes. Set aside.
- 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.
- In a bowl, whisk together honey, olive oil, ground ginger, orange juice, lime juice and soy sauce.
- In a glass baking dish, place salmon fillets and pour marinade over. Cover and refrigerate for 30 minutes.
- 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.
- Transfer salmon to a platter. Reserve marinade.
- In a small saucepan, bring marinade to a boil and cook for one minute to be safe for basting.
- Place salmon, skin side down, on grill. Cook for about 15 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.
- Transfer salmon to a platter and serve with carrot slaw.
- 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.
