A Well Balanced Meal: This version of omega-3 rich, wild salmon, is a great accompaniment to Kale with Citrus and Hato Mugi (also known as Job's Tears).
4, 4 ounce wild caught salmon filets, skin removed (I used individually portioned cuts from the grocer's freezer)
1 tablespoon chinese 5 spice powder
½ tablespoon extra virgin olive oil
1 tablespoon teriyaki sauce
1 teaspoon honey, preferably raw (orange blossom honey is very nice here)
zest of one tangerine (or citrust fruit of your choice) plus
juice and pulp of one tangerine (approx 4 oz)
1 shallot, chopped fine
1 - Make marinade: in large, shallow dish that is wide enough to lay all four filets in a single layer, wisk together 5 spice powder and olive oil to make a thick paste. Add teriyaki sauce, honey, zest and tangerine juice and pulp. Combine well and add shallot.
2 - Lay salmon filets in marinade and turn to coat. Turn several times during the next 15-20 minutes. Midway through, preheat grill.
3 - Over high flame on preheated grill, cook salmon for 3-4 minutes on the first side or until bottom and halfway up the side has turned opaque. Flip and cook for 1-2 minutes longer or until just barely cooked through. Salmon dries out quickly so be careful NOT to overcook.
Makes four servings. Per serving:
* Nutritional data created using ingredient compilation program for
2,000 calorie diet and is deemed close but not exact.