Doesn’t this look just delicious? It makes you want to dig in and eat every flaky morsel.
- fresh salmon
- 1/4 cup peanut oil
- 1/4 cup soy sauce
- 1 tablespoon minced fresh ginger
- Two cloves minced garlic
- pineapple jam
Measure out your soy sauce, peanut oil, and remove the peel from the fresh ginger.
Use a micro plane to grate your ginger, or mince finely with a knife. Measure out your tablespoon, and add it to the soy sauce and oil mixture. Mince your cloves of fresh garlic. Add them into the liquid mixture.
Marinate the salmon in the marinade for at least three hours or overnight. Fire up your grill to medium-high and place the salmon on the grill skin side down.
Cook the salmon skin side down until the fish is at least cooked halfway through them carefully flip it over to the other side. Once it’s on the other side began to slice underneath the skin with a thin fillet knife while pulling the skin off with a pair of small tongs were a spatula. You’ll be amazed how easily it comes off.
Continue cooking until the fish is cooked all the way through and easily flakes with the fork. Top with the glaze while the fish is still warm. Then while the fish is still warm, place small dollops of sugar-free pineapple jam across the top, and spread with the small knife. The pineapple jam will form a glaze on top of the fish. Garnish and serve!