{MAKE IT} Maple Ginger BBQ Salmon with Roasted Corn

I have a confession to make…

I’m a West Coast living, fish eating vegetarian who doesn’t like salmon…

Grew up on in a place where we had no roads, no power, and caught fish off our dock, and I don’t like salmon. True Story! That is, until today!

Today, I became one with the salmon, and the salmon became one with the grill – Together we made fantastic, melt in your mouth sweet delicious salmon love.

Today this salmon hater turned into a salmon lover.

The beauty of this recipe is that it was quick. Period.

And delicious… Ya, that helped too! This fish was nearly as fresh as they come, being as it was caught yesterday by the also salmon hating Mr.MoreThanYourAverageMom himself during his guys fishing weekend.

I even said as I plated the food tonight, “I sure hope this doesn’t suck!” Well, it didn’t! Not only did it not suck, but everyone loved it, including salmon hating Mr.MoreThanYourAverageMom. I’ll definitely be making this again!

Ingredients:

4 Salmon steaks
1/2 cup soy sauce
1 Tbsp fresh ginger – grated
3 Tbsp packed brown sugar
1/8 cup Maple Syrup
1 tsp miso
1 Tbsp Smoked Paprika
1 tsp ground pepper
1 clove of garlic – minced
1 Tbsp lemon juice

Directions:

Mix all ingredients in a large flat dish (I used a tupperware type container) until completely combined
Lay salmon steaks in marinade and let sit for 5 or more minutes, flip and allow to sit on the other side for equal time.
BBQ salmon, brushing on remaining sauce until done*
Enjoy!

*Make sure when BBQing salmon you cook on a lower heat, this will stop your salmon from drying out. As a rule of thumb, your grill should be just hot enough that you can hold your hand 1 inch above the grill without it burning

Interesting fact: Did you know that the easiest way to peel your fresh ginger is with a spoon? Also, freeze your unused portion of ginger in a ziploc bag, it will last longer and make for easier peeling next time!

Enjoy!