Catalina Salmon

sam's seafood grill

gluten free

AuthorDartagnan
DifficultyIntermediate

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

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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
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)

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

Directions

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)

Catalina Salmon