- 1/4 cup orange juice
- juice of 1 whole lime
- 1/4 cup soy sauce (or tamari sauce)
- 1/4 cup horseradish mustard
- 2 tablespoons fresh ginger, grated
- 2 tablespoons honey
- 4 salmon fillets about 1 inch thick butter
Combine all ingredients in a large plastic container and add the salmon fillets to marinate. Cover and chill for about 30 minutes or longer.
Remove salmon from marinade and reserve the liquid. Pour this liquid in a small pan and bring to a boil, then let simmer on low heat.
Grill salmon fillets in a buttered pan with lid for about 6 minutes on each side at medium heat. During this time, pour marinate over salmon and baste both sides until salmon is flaky.
Pour rest of marinate over salmon when served. Serve over seasoned white rice or a side of roasted potatoes. Garnish with chopped green onions or toasted sesame seeds. Enjoy!
DECEMBER WINNER: Annie Condello of Snellville.
Congratulations to all of our recipe contest winners. Look for more tasty recipes in the 2021 issues of the Gasette.