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Grilled Local Wild Salmon with Soy-Ginger Glaze with Jasmine Rice and sautéed organic kale

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Memorial day brings the start of grilling season, Instead of hotdogs challenge your grilling skills with this local, wild grilled King Salmon Recipe. Visit the fishmarket at the Seafood Peddler and pick up a Bodega Bay wild Salmon Filet.

Grilled Local Wild Salmon with Soy-Ginger Glaze with Jasmine Rice and sautéed organic kale
Ingredients:
2 salmon filets (6-7 oz each)
2 cup jasmine rice
2 cups fresh kale

For marinade-glaze
Soy sauce 4oz
Fresh ginger chopped 2 oz
Sake 3 oz
Rice Wine 2 oz
Teriyaki sauce 1oz
Honey 4 oz
Jalapeño pepper (chopped fine) 1oz
Scallions (chopped)1.5 oz
Meyer lemon juice (fresh)1 oz
Key lime juice (fresh)1 oz
combine and whisk all ingredients together

Use your favorite jasmine rice recipe.

Marinate salmon in soy - ginger mixture, let sit in refrigerator for 3 hours.
Remove salmon and cook salmon on a hot grill for approximately 4 minutes on each side.

While salmon is cooking reduce left over marinade to be used to top salmon and surround plate.

Cook kale with olive oil and one clove chopped garlic until kale in tender. salt and pepper to taste

When salmon is finished place one cup rice in center of plate, top with sautéed kale,
then place salmon filet on top of kale, use remaining reduced marinade to drizzle on salmon and plate.

Get grilling,

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