|2 h||8 min||4|
|3 tbsp||Soy sauce, low sodium|
|2 tbsp||Sesame oil|
|1/4 cup||Orange juice|
|1/4 cup||Canola oil|
|3 tbsp||Cilantro (coriander) (chopped)|
|2 piece, 1-inch||Ginger root (chopped - more or less to equal 1 1/2 tbsp.)|
|2 clove(s)||Garlic (finely minced)|
|2 green onion (stem)||Green onion, scallion, ramp (finely chopped)|
|2 tsp||Orange peel (zest)|
|1 tsp||Red pepper flakes|
|681 gm||Atlantic salmon, wild (fillet)|
In a small mixing bowl, mix together soy sauce, sesame oil, honey, orange juice, canola oil, cilantro, ginger, garlic, green onion, orange zest and red pepper flakes. Whisk until well combined,
In heavy duty resealable plastic bag, place marinade and salmon, turning bag over a few times and refrigerate about 1 to 2 hours.
Remove salmon from marinade and discard.
Place on hot, lightly oiled grill and barbecue for 5 to 8 minutes, or until an internal temperature of 145 F is reached.
Note: Beef or chicken can be substituted for the salmon.