We love salmon and this recipe is especially good.
Serve with cooked rice topped with a little soy sauce.
1 c. soy sauce (Kikkoman low sodium)
½ c. roasted sesame oil
½ c. fresh ginger, finely diced
6-8 (6 oz.) wild salmon fillets, skin removed
1/2 c. aged pure can sorghum
1 Tbls. chipotle in adobo (pureed)
1 Tbls. maple syrup
1 Tbls. apple cider vinegar
juice of 1 lime
2 c. fresh pineapple, small diced
2 red tomatoes, small diced
1/3 c. red onion, finely chopped
2 Tbls. rice wine vinegar
2 Tbls. roasted sesame oil
2 Tbls. soy sauce (Kikkoman low sodium)
1 Tbls. fresh ginger, peeled and grated
1 Tbls. smoked sesame seeds
½ c. cilantro leaves, chopped
Marinade: Whisk together soy sauce, sesame oil and fresh ginger. Pour marinade over salmon and marinade for 2 hours or overnight.
Glaze: Whisk together all ingredients to combine. Refrigerate until needed. Serve at room temperature, whisking before serving.
Pineapple Ginger Salsa: Combine all the ingredients, except the cilantro, in a medium bowl. Add cilantro to salsa right before serving.
Grill Salmon: To cook salmon, preheat a grill or grill pan. Remove salmon from marinade, wiping away excess marinade with a paper towel. Grill salmon, flesh side (opposite of skin side) down, 2-3 minutes. Flip and grill 2 more minutes.
To serve salmon, drizzle chipotle sorghum glaze over fillets and top with pineapple salsa. Garnish with extra cilantro, if desired.
Serves 6