Molasses Ginger Salmon
Notes: Fun fact: blackstrap molasses has great health enzymes and minerals that you can’t get anywhere else. Make good use of its smoky flavor with this amazing marinade for grilled or roasted fish. Just be sure to remove the fish from the heat 1-2 minutes before it looks done, as it will continue cooking when you take it out. If you don’t like fish, try this same sauce combination over rice, quinoa or vegetables.
Ingredients
- 1 12 ounce wild salmon filet
- 4 tablespoons fresh ginger grated or finely chopped
- 2 cloves garlic chopped
- 2 tablespoons unrefined sesame oil
- 2 tablespoons unrefined blackstrap molasses
- 1 teaspoon chili powder
- sea salt and pepper to taste
Instructions
- Preheat oven to 350°F, or preheat a grill to medium heat. In a bowl, mix together sesame oil, chili powder, sea salt, pepper and garlic. Add molasses and chopped ginger, and whisk ingredients together, melting the molasses if necessary. Rinse the salmon, pat dry with a paper towel and place on parchment lined baking sheet. Pour the molasses-ginger marinade over the fish. Cook on the grill at a medium temperature about 8-10 minutes, or until the thicker part of the fish is almost opaque. Broil for 1-2 minutes at the end to caramelize the natural sugars. Remove from the oven and let sit covered, for 2-3 minutes before serving.