Let’s talk about weird gifts for a second. Ever had somebody hand you a little bag with a big smile, and you open it up to find a unicorn calendar, a plastic nose that dispenses shower gel like snot, or a coffee mug shaped like a toilet bowl? I really did get that unicorn calendar from my dad one year. I had to smile because he finally remembered how much I loved unicorns, but only about 25 years too late.
What’s the strangest gift you’ve ever gotten? How about the gift of fish? I don’t know if this is just a West Coast thing, but it’s actually not that uncommon here to be gifted with some salmon every once in a while. Like last week when hubby came home with a big slab of wild sockeye salmon (also known as red salmon) courtesy of his boss who’d gone fishing over the weekend.
Unlike the usual weird gift though, this gift was very much appreciated. Fresh caught, wild, local salmon. Yum! When Chris brought it home, I knew I had to come up with a recipe just as spectacular as this beautiful fish.
I decided to use a simple marinade flavoured with garlic and a touch of ginger, then Canucked it up with the sweetness of 100% pure maple syrup. Yes, Canuck is now a verb. Embrace it!
I used gluten-free tamari soy sauce, but this is easily paleofied with coconut aminos if you’ve got it. Coconut aminos is sweeter than tamari though, so if you use that I would cut back a bit on the maple syrup and take a quick taste of the marinade before adding more.
If you’re not an expert griller, or if your barbecue grill is maybe a little worse for wear (like mine), I recommend cooking your salmon on a piece of tinfoil. You won’t get the grill marks, but you won’t lose half the fish stuck to the grill either.
Isn’t that colour amazing? Random animal fact: did you know that sockeye salmon meat gets its distinctive vibrant colour from the orange krill the fish eat while in the ocean?
We had some family over the other day and served this with with a fresh salad, mixed berries, and goat cheese. What a delicious West Coast way to celebrate the end of summer!
- 1 teaspoon arrowroot or cornstarch
- 1-2 teaspoons cold water
- Mix all marinade ingredients together in a glass baking dish and marinate fish fillets, flipping halfway through, for about an hour.
- Remove fish and reserve leftover marinade.
- In a small bowl, mix starch with cold water into a smooth slurry consistency, making sure all lumps are gone.
- Transfer leftover marinade into small saucepan and heat on medium low. Gradually mix in starch slurry and cook for 2-3 minutes stirring frequently while glaze thickens.
- Preheat barbecue to medium heat then place fish directly on oiled grill or on piece of aluminum foil.
- Brush maple soy glaze onto salmon fillets and cook for 12-15 minutes. Fish should just start to flake when poked with a fork and be slightly translucent in the middle when done.
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