Ginger Soy Salmon

Ingredients

6 salmon filets (6-8 ounce each)

1/3 cup no-stick grilling marinade for seafood

1/4 cup soy sauce

1 Tbsp minced ginger

1 recipe ginger soy butter sauce

Instructions

Combine the seafood marinade with the soy sauce and ginger. Use a pastry brush to coat the filets. Allow the filets to marinate at room temperature for 45 minutes

Prepare the grill. Cook the fish on direct high heat until it is just pink in the center, about 7-9 minutes. Turn the fish once while cooking. Do not overcook.

Remove the fish from the grill, top with the ginger soy butter sauce, and serve.

Yield: 6 servings

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com