Servings 2
Time to prepare 15
Ingredients needed for this recipe (9)
  • 2 (8 oz) wild sockeye salmon fillet
  • 1 tablespoon minced garlic
  • 2 tablespoons soy sauce
  • Orange juice
  • 1-2 shoots of whiskey
  • 4 tablespoons olive oil
  • ½ red onion
  • 1 green and red pepper (each)
  • Cooked Rice

Instructions

  • Mix garlic, soy sauce, orange juice, whiskey and olive oil.
  • Cut thawed salmon fillet to 8oz portions (pull pin bones prior to that). Place individual portions in a zip lock bag and add marinade. Marinate refrigerated for 1-2 hours (more than that is better).
  • Prep vegetables.
  • Add vegetables to olive oil and saute for 5 minutes.
  • Add cooked rice and saute for another 3-5 minutes.
  • Grill salmon portions on a grilling pan with some olive oil. Place skin side down and grill 3 minutes on each side at high heat.
  • Serve and enjoy.

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