braided salmon

bs-2524-x-1514I’d like to revisit one of my favorite recipes in honor of spring!  It’s such a delicious and easy recipe, but it looks impressive and it’s good for you, too!  You can use your favorite marinade, although this marinade gives tons of flavor in minimal time.  It’s easy and fast and would be great served at a dinner party, especially since it can be marinated then braided ahead of time.  I hope you enjoy it!

honey ginger braided salmon

  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/3 cup low sodium soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 green onion, chopped
  • 1 1/2 lbs salmon filets (have your butcher remove the skin if necessary!)

Combine first six ingredients.  Place salmon in dish and cover with marinade.  Turn fish gently to distribute marinade.  Refrigerate 15 minutes or up to 30 minutes for stronger flavor, turning fish occasionally.

Slice salmon into thin strips – about 1/2 inch is best or slightly thicker – and braid each three pieces together into one braid.  Hold together with toothpicks if needed, although as they grill they will “fuse” together, so as long as you can get them to the grill in one piece they’ll be fine.  You can also braid the whole fillet into one big braid, although it’s much more difficult to hold together and the individual braids look much better on a serving plate.

Lightly grease grill rack, and preheat grill to medium heat.  Remove salmon and reserve the marinade.  Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.  Brush with reserved marinade up until the last 5 minutes of cooking time.

I served this with grilled baby bell peppers stuffed with ricotta, cream and parmesan cheeses.  Dessert was biscuits baked in butter and brown sugar, then topped with strawberries and pineapple…yum!

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