Name: Catalina Salmon
Prep time: 3 h
Cook time: 9 min
Total time: 3 h 9 min
Yield: 4 servings
Ingredients: ½ cup granulated sugar; ½ cup Banyul's or white wine cane vinegar; ½ cup peanut oil; ¼ cup ketchup; 1 tsp sweet paprika; ¼ tsp smoked paprika; 2 tsp Cavender's Greek Seasoning; ¼ tsp oregano; ¼ tsp dried parsley; 1 dash Worcestershire sauce; 1 dash Peychaud's bitters; 3 drops grenadine syrup; 4 6 ounce 3/4" thick fresh Atlantic salmon fillets; 2 tsp counter seasoning

©2022

AuthorDartagnan

DifficultyIntermediate

"a hand prepared vintage old salad dressing is now a wonderful marinade and sauce"(you may consider doubling the marinade recipe)

Yields4 Servings

Prep Time3 hrsCook Time9 minsTotal Time3 hrs 9 mins

MARINADE

½ cup granulated sugar

½ cup Banyul's or white wine cane vinegar

½ cup peanut oil

¼ cup ketchup

1 tsp sweet paprika

¼ tsp smoked paprika

2 tsp Cavender's Greek Seasoning

¼ tsp oregano

¼ tsp dried parsley

1 dash Worcestershire sauce

1 dash Peychaud's bitters

3 drops grenadine syrup

END OF MARINADE

4 6 ounce 3/4" thick fresh Atlantic salmon filletsrinsed and dried well

2 tsp counter seasoning

Blend well. Let stand 20 minutes, blend again.

Pour marinade in a container large enough to hold each piece of salmon on the bottom of the dish (reserving about 1/4 cup). Now place each piece of salmon skin side up and gently shake to get some up around the edges. Let marinate for 2-4 hours.

Heat grill to 500°.
Warm reserved marinade.

Pull salmon to platter, skin side down. Lightly season with counter seasoning.
Grill over direct heat beginning with skin side up.
Grill to desired doneness. About 6 a side for just over medium.

Plate skin side down, drizzle a tablespoon of warmed marinade over each fillet. (It's also great on plain steamed rice)

CategorySam\'s Seafood Grill, Seafood

Ingredients