Prep time: 10 minutes
Slow grill time: 15-20 minutes
Ingredients:2 salmon fillets, skin on
2 tbsp butter
1/2 cup ginger marmalade
3 tbsp balsamic vinegar
1/2 tsp red chili pepper flakes
1 tsp fresh rosemary, chopped
Directions:1. Preheat the BBQ and quickly rinse salmon fillets, pat dry and lightly check for bones, pulling any out as you find them.
2. In a small saucepan over medium heat, melt the butter and add the rest of the glaze ingredients. Simmer for about 5 minutes, until the marmalade has melted and all the flavors blend. NOTE: extra glaze can be stored in a mason jar in the fridge for at least a couple of weeks... if you can hold off that long. It's great on chicken.
3. Baste some of the glaze on the flesh side of the salmon.
4. Set the BBQ to medium high heat and cook, skin side down directly on the BBQ grills. It will start to char after about 5 minutes or so. If you’re lucky enough to have two heat controls, turn one off and move the salmon (gently, you don’t want to have the fillets fall apart) over the side with no flame. This indirect heating method, cooks the fish like roasting in a 400°F/200°C oven. The added bonus, besides not heating up your kitchen on a hot day, is the wonderful char taste on the skin that you’d discard anyway, unless you're like me and love the crispy stuff! NOTE: my current BBQ is a Weber Q, with only one burner, so I just turn the heat down to 300°F/180°C.
The fish is done when the flesh is a light shade of pink. I love this omega - rich fish with a simple side of grilled asparagus.