Since we've got quite a bit of rain in our forecast this week, I pounded some boneless chicken breasts and whisked together a quick herby marinade and marinated the chicken all afternoon and went ahead and grilled that alongside tonight's salmon to get a head start on a few meals for the week. I like to cut grilled marinated chicken into chunks and add it on top of a big fresh green salad for a quick and cool weeknight meal. I snapped several photos of tonight's beautiful, fresh and easy meal below. Enjoy!
Grill-Roasted Wild Alaskan Salmon with Orange Tamari Butter
2 pounds wild salmon fillets (rinsed and patted dry)
3 to 4 tablespoons butter
3 to 4 tablespoons orange juice
1/2 teaspoon orange zest
1 to 2 tablespoons organic Tamari sauce
Preheat grill (or oven) to 425-450 degrees. In a small saucepan, melt butter over low heat. Remove from heat and whisk in orange juice, orange zest, and Tamari sauce. Allow to set for a few minutes until the butter cools a bit and begins to thicken slightly so when you brush it on your salmon fillet, it doesn't roll off.
Place salmon fillets in center of large sheet of foil. Gently crimp and form foil into a packet around salmon fillet to hold butter and juices as it grills (keep packet open on top while roasting). Brush salmon fillets with orange Tamari butter. Carefully place foil packet of salmon on hot grill and close lid. Try and maintain grill temperature between 425 and 450 degrees F. Cook for 10 to 12 minutes, depending on thickness of fillets. Carefully remove and transfer foil packet to a platter or baking sheet. Crimp and close packet tightly to allow salmon to continue cooking gently off the heat for about 5 to 10 minutes. Spoon and drizzle salmon with orange butter juices when serving.