Another Salmon Post

Ok, this is going to be a quick one, mostly because I am stressed and have no time, and not a lot of pictures of the salmon I made last week and forgot to post about. In the time it takes me to write this post, I could actually prepare this salmon. Its THAT easy.

It also only contains 4 ingredients. And most people have these ingredients in their homes.

Normally, I use only wild fish, but the other day T&T had farmed salmon filets on sale for something ridiculous like $3 point something a pound. I can't resist a bargain, and when something is *THAT* cheap, I figure it has to be fresh since they must go through an absolute TON of it.

I picked up a lovely and huge side of salmon and it only cost nine bucks. You read that right. NINE DOLLARS. It was enough to feed 6 people. Now THAT is a bargain.

Back to the recipe. In a ziplock bag, pour about 3/4 cup of orange juice, squeeze in about 1/4 cup ketchup (yes, I know that seems gross, but its not), about 1/4 cup soya sauce (I only use Bragg's because it is gluten free and really amino acids so is much healthier) and a few cloves of garlic crushed. Mix together, and toss your salmon in to marinate for a few hours. Please note that all measurements are guesses since I don't actually measure. As long as you don't add too much soy, you should be fine.

Set your barbeque to screaming hot, and put the fish on. I use a basket because it is so much easier to flip the fish and not have it fall into a bazillion pieces. It really pisses me off when that happens, because you lose half your fish!

As you can see, the fish is a bit too big for the basket. Who cares, it still works. So turn the heat down when you put the fish on, unless you like burned salmon. Personally, I like it seared but still a bit rare in the centre. With wild salmon you have to watch it like a hawk, or you will dry it out completely. There is less fat in wild fish, so it cooks quicker and dries out quicker.

Turn the fish after a few minutes, and I pour a bit more of the marinade on top to steam it and keep it moist. Cook for a few more minutes until it is BBQ'ed to the desired level of doneness. Serve with a garnish of lemon slices.

I was lucky enough to get this picture of the fish before it was completely gone. They descended on it like hungry buzzards and demolished it pretty fast.