Newsletter Archive - Clayoquot Wilderness Resorts

Newsletter Archive

Grilled Maple Balsamic Salmon Brochettes with Oranges

For The Marinade:

  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 2 T dijon mustard
  • 1 C maple syrup
  • 1 C balsamic vinegar
  • 2 C x-virgin olive oil
  • sea salt (to taste)
  • fresh cracked black peppercorns (to taste)

For The Brochettes:

  • 32 oz. salmon, cut into 2 oz chunks
  • 4 small oranges, peeled and cut into 24 wedges
  • 24 green onions (white ends only)
  • fresh tarragon (to taste)
  • 8 10-inch metal skewers
  1. In food processor, combine onion, garlic, dijon, syrup, vinegar, s&p. Puree until smooth.
  2. To prevent separation, "slowly" add oil. Adjust s&p to taste.
  3. Starting and ending with salmon chunks (4), alternately spear fish (3), orange (3), and green onion (3) pieces.
  4. In non-reactive shallow pan, pour marinade over skewers, cover and refrigerate 4 hours or overnight.
  5. Pre-heat BBQ.

To prevent sticking, ensure grill is VERY HOT! Grill until medium rare. Serve with a fresh spinach salad or mushroom risotto. Makes 8 brochettes.