Spring Salmon Marinade

Salmon season has officially begun, and fresh fillets are now available in supermarkets. Here’s a flavourful marinade to help make the most of the bounty!

1/4 cup extra virgin olive oil

1/4 cup soy sauce

1/4 cup Dijon mustard

3 Tbsp. prepared horseradish

2 Tbsp. brown sugar

1 tsp. rice vinegar

6 salmon fillets

Combine olive oil, soy sauce, mustard, horseradish, brown sugar and rice vinegar. Whisk until emulsified. Place salmon fillets skin side down in a dish. Pour marinade over fish and refrigerate for a minimum of 20 minutes, up to 2 hours.

Remove fish from dish and place skin side down on a medium hot grill. Reserve marinade. Cover and grill for about 4 minutes. Brush with saved marinade; cover and grill for another 4 minutes or until cooked through (fish should flake easily with a fork).

To remove the filets from the grill, slip a spatula under the salmon and remove, leaving behind the skin.

Alternatively, you can roast in a preheated 375°F oven for 15-20 minutes.

MAkes 6 servings.