Chef of the Future

   Brand Seasonings

Salmon fresh off the grill is good.  We will all admit, grilling and salmon go well together.  Sometimes, just a little seasoning is all you need.  However, I was told about this prep too many years ago to recall from whom, but somehow, my recall of it has brought it back and it is Awesome!  Mind you, I did mix it up a bit, so let’s just call it a modern day version of a tried and proven method.         

You will need:
Salmon Fillets  3-5 ounces each
1 T  for each fillet Light or Low Sodium Soy Sauce (it really does taste better than regular Soy)
1 t for each fillet Toasted Sesame Seed Oil
Chef of the Future Brand Orange Ginger Pepper Seasoning
Mayonnaise

Sesame Seeds, Black and regular (pan roasted for topping)

Procedure:
Place the fillet(s) in a glass dish and pour the soy sauce over them, coat evenly and flip every 5 minutes for about ½ hour, longer is fine.

Drain off the soy sauce and spoon on or drizzle the Sesame Seed Oil.  Coat evenly using a brush and then sprinkle on the Orange Ginger Pepper Seasoning. Brush to combine with the sesame seed oil, let the fillets rest for another 5 minutes.

Use about 1 T Mayonnaise for each fillet, spread with a rubber spatula, add a little more Orange Ginger Pepper, then using a brush, blend it all together, coating all sides of the fillets evenly.

Preheat a grill to about 450°,   (a broiler will work in a pinch)

Place the fillets on oiled grates to help prevent sticking, grill for a few minutes or until the fillets release easily from the grates, flip and continue cooking until they reach an internal temperature of 145°

Top with the Sesame seeds and serve while hot with your favorite side dish.

The combination of flavors will have you coming back for more and the Mayo helps to make the outside a little crisp, while maintaining a nice moist center.

Cheers!

Chef Robert Simon

Awesome Grilled Salmon