Cygnia Rapp of the Melt Organic team shares with us her fantastic grilled salmon recipe featuring Honey Melt. Melt Organic spreads have the same cooking and baking properties as real butter, and this recipe is a great way to introduce this healthy butter and margarine substitute into your diet!
Ingredients
2 tbsp Honey Melt Organic Spread
Healthy pinch of sea salt
Fresh ground pepper to taste
Juice from ½ juicy lemon
1 clove garlic, crushed
1 scallion, finely sliced, including the green
1 wild salmon fillet (2/3 lbs, or two servings), preferably belly
Read: The 5 Best Reasons to Never Ever Eat Factory-Farmed Fish
Instructions
- Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. Alternatively, use a BBQ safe pan.
- It will be easier to thoroughly cover your salmon with Honey Melt if it’s a little soft. Once your Honey Melt has softened slightly, generously coat your salmon filet with Honey Melt.
- Take a generous pinch of salt and sprinkle the flesh side of the fish. Follow up with some fresh ground pepper to taste (but not too much).
- Squeeze the juice from 2 lemon quarters into a small bowl. If you are using a “dry” lemon, then juice the all of the lemon into your bowl.
- Crush the garlic into the lemon juice and swirl around a little bit so the garlic flavors mix nicely with the lemon juice.
- Pour your garlic-lemon juice over the salmon, making sure the lemon juice and Honey Melt are contained in the foil.
- Pour the finely sliced scallion over the salmon and snugly around the sides.
- Depending on your mood, you have two options here: resting on a cookie sheet, either carefully fold the aluminum foil on itself so it creates a sort of “salmon burrito” (for a slightly poached effect) – the slides are not sealed, but folded up to contain the ingredients, and the top foil is folded tightly over itself. Or, you can leave the foil open but shaped enough up to keep all of the ingredients contained. Allow this to marinate for 20 minutes or so. Meanwhile, preheat your grill on “high” while your salmon marinates.
- When the salmon and grill are ready, carry your salmon to the grill on a cookie sheet and slide the foil off of the cookie sheet and onto the grill. Cover with the lid, turn the grill down to medium-low heat, and grill the fillet for ~7 minutes per 1 inch of thickness. My salmon was about 0.5 lbs, 1.5 inches thick and 8 minutes was perfect.
- Here’s how to tell when your salmon is done: The top is slightly brown and/or tiny bits sticking up get a little charred (with foil open). A little whiteness appears at the sides from the fat. A wooden spoon pressed on top gives back a little resistance but not too much. MOST IMPORTANTLY: gently cut into the thickest part with a butter knife. You should have some translucent, raw-looking fish. Don’t be afraid of the darker pink! This fish is easily parted with a butter knife. If it was truly raw, then the flesh would not be able to separate and would need another moment on the grill. Otherwise, do NOT cook the salmon any longer! The fish is most moist and delicious when you leave this translucent area as is.
Read more about preventing food contamination
Recipe courtesy of Cygnia Rapp and Melt Organic
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