Citrus & Cilantro Grilled Salmon with Soy Ginger Butter Sauce

Grilled Citrus & Cilantro Salmon Fillets with a Ginger Soy Butter Sauce

Rinse (2) large Salmon Fillets…total amount of weight is appox 3.35 lbs

(also there are 16oz per lb. FYI if you are seeing it in oz rather than lbs so you know the conversion)

Leave the Fillets Whole. They should be de-boned and Have the skin still on only one side

Leave on cutting board to the side while you prepare the Rub for the Salmon

(PS this amount of Salmon can serve appox 8-10 adults)

Rub

The Zest of 1 Lemon

The Zest of 1 Medium to Large Orange

The Zest of 5-6 Kumquats

Juice of ½ Lemon

Juice of 1 whole Orange

Juice of 2-3 Kumquats

Olive Oil

Lots of Cilantro prob 2 cups

Place all of this into a blender and blend until reached desired consistency…you want the cilantro to be pretty well ground, not too leafy

Prepare the Salmon for the Grill

Take your rinsed Salmon Fillets on the wooden cutting board and Skin side down place onto two sheets of heavy-duty aluminum foil

Curl up edges of foil around each fillet so rub wont fall out

Sprinkle each Fillet liberally with Kosher Salt and White Pepper

Then drizzle with Olive Oil

Then take your Rub and Brush it liberally all over each of the Fillets

Wrap up each Fillet nicely and place onto a BBQ Grill at 375 degrees appox for about 20 minutes…but check on them at 10 min and 15 min as you do not want your fish drying out. You ll know your Salmon Fillet is done when the Flesh of the Fish pulls away easily from the skin on the bottom.

The Sauce

While your Salmon is cooking on the BBQ prepare your delicious Soy Ginger Butter Sauce

Place ½ cup low sodium soy sauce

1/3 cup honey

1 tblspn brown sugar

1 tblspn white sugar

1 ounce piece of ginger root peeled and sliced

1 ounce piece of gingerroot peeled and zested

1 tblspn minced garlic

1 tblspn minced shallots

Into a pot on the stove and bring to a boil and then reduce twice…After doing this you are left with a rich dark brown liquid

Strain the liquid so that you discard of all chunks and are just left with the liquid and return back to the pot on the stove and then add:

1/3 cup freshly squeezed OJ

2 sticks of Room Temp Salted Butter

Once these ingredients have melded together and are fully incorporated pour into your favorite serving dish and set aside

*Note for the amount of fish I have recommended above you will want to double this recipe for the sauce…if you are doing about half the fish on this recipe then the amount of sauce shown here will be plenty

When Salmon is cooked through remove from BBQ place on serving platter, garnish with fresh Cilantro and ladle Soy Ginger Butter Sauce over the fish for all to enjoy

**Both the Rub and the Sauce were adaptations from Emeril Lagasse’s Recipe Book Entitled: Emeril’s TV Dinners