Seafood snob — party of one — right here. If you live in the Pacific Northwest, being a seafood snob comes with the territory. Wild-caught seafood is something I could happily eat every day. And that’s why I can make a mean piece of salmon at home! So if you don’t have a recipe, here is the one I have on heavy rotation at my home. It’s called Molasses Ginger Salmon, from my Simply Real Health cookbook — and it’s perfect.
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. If you don’t like fish, try this same sauce combination over rice, quinoa, or vegetables.
Molasses Ginger Salmon
(Makes about 2 servings)
1 12-ounce wild salmon fillet
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
Preheat oven to 350 degrees, 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 to 10 minutes, or until the thicker part of the fish is almost opaque.
Broil for 1 to 2 minutes at the end to caramelize the natural sugars. Remove the fish from the heat a minute or two before it looks done, as it will continue cooking when you take it out.
Remove from the oven and let sit covered for 2 to 3 minutes before serving.