Grilled Orange Teriyaki Salmon

This recipe was inspired (as always) by what I had on hand at the time of it's creation: Salmon, oranges, soy sauce, garlic, steak seasoning and butter.  My children actually love this!  I wouldn't bother sharing the recipe if it hadn't passed their approval rating.  I'd just post about the failure (see Dirt Cake and Mercury).

Ingredients:

1 orange, thinly sliced

fresh/frozen salmon for 4

1/3 stick of butter (about 3 Tbsp)

1/3 c. soy sauce

2 cloves garlic, minced (or 1/2 tsp dried)

1/3c. sugar

3 Tbsp sweet cooking mirin--sake (optional)

1 tsp steak seasoning

Dash of onion powder

Dash of seasoning salt

Dash of pepper

(onion powder or whatever else you desire is also fine)

A hot grill

Aluminum foil

Directions:

Layer out two long sheets of aluminum foil.  One on top of the other.  These should be wider and longer than your salmon, so that you can bunch the sides up around it like a package to go on the grill.

But first, place your salmon on the foil and sprinkle on steak seasoning, seasoning salt, pepper, and any additional seasonings.
Slice your butter into thin pats and dot the salmon with it.

Slice your orange into thin wedges and layer them along the length of your salmon.

Now fold up the edges of the foil until they meet in the middle.  DO NOT close or seal the foil.  Leave it open a bit to breathe.  The oranges will keep it moist.

Place on a hot grill (400F) for about 10 minutes.  This depends on how thick your Salmon is.  Fresh Salmon will remain pink even after cooked, but it will flake easily with a fork when done.  Try not to overcook your salmon.  It will still be edible, but much less desirable!  

In a microwavable bowl or sauce pan, combine the sugar, soy sauce, sake and minced garlic (and ginger if desired).

Boil until reduced to a syrup.  This is teriyaki sauce--for future reference.

After the salmon has cooled a bit, you can drizzle this over the fish.  You might also want to serve some in a bowl so that more can be added, if desired.

Serves 4. I served this with rice, steamed veggies, a green salad and roasted sweet potatoes.

Enjoy!