Firecracker Salmon

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Since resuming eating meat after Easter, we’ve not wholeheartedly jumped back into our former dietary practices, but have, indeed, enjoyed eating salmon again.  We prefer wild-caught Alaska salmon over farm-raised, because it is free of artificial colors and hormones.  Salmon is rich in Omega-3 oils, high in protein and low in fat.  It is our preferred meal the evening before a race combined with a fresh green vegetable and whole grain.

The following recipe is from Lee Wahl, one of my mom’s besties, who was a confirmation instructor of mine back in the late ‘70s.  We use the same ingredient measurements, but for 1 ½ pounds fish.

Firecracker Salmon

1/3 cup balsamic vinegar

1/3 cup catsup

1/3 cup light brown sugar, packed

1 tablespoon fresh grated ginger

1 tablespoon fresh or dried parsley

3 cloves garlic, minced

Salt and pepper to taste

4 pounds unskinned salmon fillets, rinsed, patted dry and divided into 8 portions

Combine all ingredients, except salmon, in a bowl and mix well. Place salmon and marinade in glass pan.  Turn to coat each piece well.  Cover and refrigerate for 3 hours. Place in foil packets and cook on hot grill.

 

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