¼ cup olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 large clove garlic, coarsely chopped
1 tablespoon fresh lemon juice
3 tablespoons peeled, coarsely chopped fresh ginger
1½ tablespoons honey
1 sockeye salmon fillet, about 2 pounds, pin bones removed
1. Prepare the barbecue grill. Whirl the olive oil, sesame oil, soy sauce, garlic, lemon juice, ginger, and honey in a food processor until smooth, occasionally scraping the sides. You can also whisk the ingredients in a small bowl, but if you do, finely chop the garlic and ginger.
2. Brush the fillet thickly with the glaze and place on an oiled piece of aluminum foil just large enough to catch the marinade should it drip. Grill over medium-high heat until just done, (don’t turn it) about 10 minutes (the top will have a darkened glazed appearance). You can also bake the fillet in a 425 degree oven. Serve immediately.
Serves 6