Grilled Apricot Salmon To Die For!

Grilling season is heating up and I have my grill ready!  Salmon is one of the many types of fish that is perfect for the grill.  Here is a brief overview of the types of salmon and the flavor properties for three main types:

Norwegian:  Very mild flavor, a little more fatty than other varieties.  Great on the grill because of the fat.  Readily accept any flavor profile.

Sockeye:  Medium flavor, more lean than Norwegian.  Great on the grill.  Best with a medium intensity flavor profile.

Coho:  Heavier flavor, very lean compare with Norwegian.  Best with stronger flavors.  Not for those who prefer milder flavors.  Try to get fresh fish because freezing seems to intensify the flavor on Coho.

My all time favorite variety of salmon is Copper River Sockeye.  It is fantastic, has a medium to mild flavor and goes great with just about any marinade or sauce.  Problem is that it’s only available fresh for a few weeks in May.

I will warn you about this following recipe.  This could cause problems at the dinner table due to the strong desire to lick your plate.  You have been WARNED!!!!

Apricot Salmon 4

Grilled Apricot Salmon with Sauce

1 fresh fillet or “steaks” for the number of servings

1/2 c apricot fruit spread (try to find the sugar-free, no sweetener variety.  if you can’t find this, use preserves.)

2 T Tamari or low sodium soy sauce

1 T sesame oil

1/4 c rice vinegar

1 T Thai chili sauce

1/2 t ground ginger

1 t garlic powder

1/4 t black pepper

Check the fish and remove any remaining “pin bones”.  Lightly oil the skin side of the fish with coconut oil or olive oil (coconut oil is best for high heat).

Apricot Salmon 1

In a medium size bowl, combine the fruit spread, soy sauce, sesame oil, rice vinegar, chili sauce, ground ginger, garlic powder, and black pepper.  Whisk to blend.

Apricot Salmon 2

Using about 1/2 of the sauce, coat the fish, cover and refrigerate for at least 30 minutes.

Apricot Salmon 3

Grill on high for 7 – 10 minutes or until the fish flakes easily and is done through.

Serve with the remaining sauce, and top with the Mango Pineapple Salsa.

Apricot Salmon 4

 

 

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