Honey Ginger Grilled Summer Salmon with Olive and Thistle's Honey Ginger Balsamic Vinegar:
INGREDIENTS:
- 1 (2 pound) wild-caught salmon, skin on
- Zest of 1 lemon
- 2 TBSP of freshly squeezed lemon juice
- 1-inch fresh ginger, grated
- 1 clove garlic, grated
- 2 TBSP of Olive & Thistle's Honey Ginger Balsamic Vinegar
- 1/2 TBSP Black pepper
- 1/4 cup low-sodium soy sauce
- 1 tablespoons of raw honey
Instructions:
1. Preheat the grill to medium-high heat.
2. Lay the whole salmon, skin side facing down, onto a cutting board. Rub the flesh of the salmon with lemon zest, grated ginger, grated garlic, and black pepper.
3. In a small bowl, mix together the low-sodium soy sauce, Honey Ginger Balsamic Vinegar, lemon juice, and raw honey. Set aside.
4. Place the salmon, skin side facing down, onto the grill and cover. Grill for 15-20 minutes, or until the salmon is cooked to your liking.
5. During the last 5 minutes of cooking, brush the soy sauce mixture over the salmon and close the lid of your grill, allowing it to caramelize and infuse the fish with sweet and savory goodness.
6. Carefully remove the salmon from the grill using a large spatula.
7. Top the succulent grilled salmon with your favorite corn salsa or avocado for an extra burst of freshness and serve with a side of your choice. Salt and additional pepper to taste.
