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.
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.