August 15, 2012
The Quickest 5 Ingredient Marinade and Glaze Ever
I am not a fan of marinating salmon. I find they can be harsh and too sweet as well as make the meat mealy. Acids will break down the flesh but with good wild salmon, you don't need to tenderize.
We all know never marinate fish longer then 30 minutes?
I developed this glaze for two reasons, to give the fish a little more flavor and to hopefully get The Nudge to like salmon.
His one major complaint was that it tastes fishy. Now, if you buy bad food it will taste bad, he just never had good salmon. So afraid the fish I cook would taste the way he's had it year's ago.
Year's ago you could not get really fresh salmon, only frozen and everyone cooked the crap out of it (sorry to offend, but it's the truth).
Well, it worked and I have been grilling these at least 2x every summer at his request.
The other day I had one lone boneless chicken cutlet and dinner to make on the fly.
Why not try this glaze on chicken. I butterflied one boneless breast, brushed the glaze on both sides and let it sit while the coals got hot.
The chicken had lots of flavor and the perfect grilled glaze without being too much.
Takes 5 ingredients everyone should have in their pantry, 5 minutes to put together and 5 minutes on each side to grill. No need to salt the meat but I did grind some pepper on it. The ginger does give it a slight amount of heat so not too much black pepper.
The key to getting the glaze to glaze correctly is to make sure your grill or grill pan is screaming hot and lubed.
Can be multiplied to how many pieces you are cooking. This amount will work on 4-6 chicken pieces, 4 salmon steaks and a dozen large shrimp.
Salmon Marinade and Glaze
* 1 tbls Colemans Dry Mustard
* 2 tbls dark brown sugar
* 1 tbls water
* 1 tbls Tamari (or soy)
* 1 tsp ground ginger
Grill for 4-5 minutes on each side, turning only once. The longer it sits on the grill without moving the darker those caramelized grill marks will be and the better the flavor.
Do not play with your food, please.