On my last commentary about extra-super super markets that give customers recipes for their products, ShopRite wins accolades for its Fish Department, which periodically gives out recipes for its fresh fish. This week the star of the Pacific – a delicious delicacy and diva, as its availability is short-lived – is the gorgeous flame-colored Sockeye Salmon that is wild caught off Alaska’s coast. (A great resource for information on sustainable fish and what fish to avoid is the Monterey Bay Aquarium Sea Watch).
This week ShopRite offered this recipe, which I tried last night, and the result was the most flavorful, succulent salmon.
Alaska-style Grilled Salmon
- 4 – 6 oz Sockeye Salmon Filet
- ½ cup melted butter
- 1 cup brown sugar (I used brownulated)
- Juice of one lemon plus 3 Tbsp. lemon juice
- 1 Tbsp. white wine
- Marinate the salmon flesh side down in freshly squeezed juice of one lemon for several hours or overnight.
- Drain off any unabsorbed juice and season the flesh with salt and freshly ground pepper to taste.
- Spray oil on grill grids and heat until hot.
- Mix brown sugar into melted butter and heat over low heat, stirring often until sugar is dissolved.
- Add lemon juice and white wine and whisk to a smooth consistency.
- Place filets skin side down on hot grill and start basting with butter sauce. Grill 3-5 minutes and turn.
- Heat flesh side down until it starts to turn pink. Flip back onto skin side down and continue to baste until salmon is cooked to your preference.*
Notes: Using the rule of thumb touch method for doneness, the fatty part of your thumb is how the salmon should feel if rare. Medium rare = mid thumb and well done = tip of your thumb.
Also, I cooked two filets, so I cut the sauce ingredients in half. I had enough sauce left over to have used it sufficiently for four filets.
Enjoy this article? For food news, recipes and an inside look at great restaurants and events please visit me at Shore Region Restaurant Examinerand TastefulLiving.net