Chef’s Note

“Salmon with a summery, citrusy twist.”

READY IN: 20mins	SERVES: 4
UNITS: US

IngredientsNutrition

2 garlic cloves, minced

2 teaspoonsminced ginger

¹⁄₄ cupsoy sauce

1 cuplemonade

1 lemon zest and juice, plus 1 lemon cut into thin rounds

2 tablespoonsolive oil

1 ¹⁄₂ lbs center-cut salmon fillets, skin on

1 red onion, cut into 1/2-inch thick rounds

¹⁄₄ cup chopped parsley

kosher salt

ground black pepper

Directions

In a medium bowl, whisk to combine garlic, ginger, brown sugar, soy sauce, lemonade, lemon zest, olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper; set aside.

Use a sharp knife to score the skin of the salmon, making 3-4 1-inch incisions through the skin. Place the salmon in a baking dish with sliced onions and pour marinade over. Cover and refrigerate for 1 hour, flipping halfway through.

Drain salmon and onions from marinade and discard liquid. Preheat a nonstick grill pan to medium heat, then place salmon, skin side down, into pan. Arrange onions and lemons in pan around the fish.

Grill for 8-10 minutes, then flip fish, onions and lemons and continue to grill for 5-8 minutes until fish is cooked through and onions are soft and lightly charred. Remove fish and place on a platter. Garnish with onions, grilled lemons, fresh lemon juice, chopped parsley, salt and pepper.

Source: Read Full Article