©2022
AuthorDartagnan"a hand prepared vintage old salad dressing is now a wonderful marinade and sauce"(you may consider doubling the marinade recipe)
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
1
Blend well. Let stand 20 minutes, blend again.
2
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.
3
Heat grill to 500°.
Warm reserved marinade.
4
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.
5
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
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