Alder Grilled Marinated Wild Salmon -

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Alder Grilled Marinated Wild Salmon

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By Dolly Watts

Posted January 13th, 2008

This article is reprinted with permission from Where People Feast: An Indigenous People's Cookbook, by Dolly Watts, (2007, Arsenal Pulp Press)

Where People Feast: An Indigenous People's Cookbook

Servings:	2
Author Notes:	The major spawning runs of sockeye salmon in British Columbia are found in the watersheds that drain off he Fraser, Skeena, and Mass Rivers. Wild salmon is widely available in regular or specialty markets.
Ingredients:	2 wild salmon filets (5 ounces/ 140g each) 1/4 cup chopped onions 6 tablespoons brown sugar 6 tablespoons raspberry or balsamic vinegar 1/4 cup soy sauce 3 tablespoons lemon juice 3 tablespoons pineapple juice 1/2 teaspoon black pepper 1/2 teaspoon dried dill
Instructions:	In a bowl, marinate salmon in all remaining ingredients for up to 2 hours, turning at least 4 times. Remove salmon from the marinade. Over an alder wood-burning grill at high temperature, ensuring flames are close but do not touch the salmon, cook salmon flesh side down for 5 minutes. Flip and grill on skin side for an additional 5 minutes. Tip: Use a stovetop or gas or barbecue grill of you don’t have an alder wood-burning grill.