(Makes 4 servings)
Here’s a great way to kick off grilling season. This Asian-inspired recipe comes from award-winning Green Mountain guest chef Trish Morrissey, who regularly delights diners with her healthy and great-tasting creations. Serve with soba noodle salad and a green vegetable such as snow peas to round out this stylish meal.
1 tablespoon tahini (sesame paste)
1/4 cup orange juice
1 teaspoon honey
1 tablespoon lime juice
1/4 teaspoon powdered ginger or minced ginger root
1 pound salmon filet
Oil for brushing fish
Combine tahini, orange juice, honey, lime juice and ginger in a small sauce pan. Heat over low heat for a few minutes, stirring often until mixture is well blended. Set aside.
Meanwhile, cut salmon into 4 serving pieces. Brush lightly with oil. Place salmon on heated grill. Cover and grill fish 5 to 6 inches from medium coals about 4 minutes. Turn fish; brush with glaze; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.