Category Archives: Bouncy

Grilled Asian Candied Salmon

Candied Asian Salmon

Feeds three.


• 1 pound of salmon with skin removed

The Marinade • 3/4 cup of sweet chili sauce (you can get this in the Asian section of your grocer or go to an Asian market)

• 1/2 tablespoon of canola oil
• 1/2 cup of freshly squeezed orange juice
• 1 tablespoon of soy sauce
• 1/2 tablespoon of dried ginger
• 1/2 tablespoon of minced garlic
• Pepper to taste


1. Turn your grill on to Medium – high.

2.In a bowl, combine the sweet chili sauce, orange juice, garlic, soy sauce, ginger, pepper and mix together. Reserve a 1/4 cup of sauce for fish before serving

3.Pour marinade over salmon. Cover and refrigerate for at least a half an hour.

4.Grill for five minutes on the skin side. Then flip over the fish by placing the spatula between the skin and the fillet. The concept is to leave the skin only on the grill.  Cook for 4- 5 minutes depending on the thickness of your salmon. The fish should be just a wee bit pink on the inside.

5. Drizzle 1/4 cup of reserved marinade over fish.


Grilled Salmon with Orange and Pepper Sauce over Micro Greens

Grilled Salmon With Micro Greens

Very healthy dish!

Novice cook: 60 minutes • Experienced cook: 35-40 minutes


• 1/2 pound of fresh salmon, skinned
• Juice of 1 lemon
• 1 red bell pepper
• 1 tooth of garlic, peeled
• 1 tablespoon of fresh ginger, peeled
• Juice of two freshly squeezed oranges (blood oranges are best)
• 1-2 tablespoons of honey
• Salt and pepper
• 1/2 cup of extra virgin olive oil (higher quality works best)
• Micro greens (available at your grocery store) or spinach


1. Roast the pepper. Put the pepper directly onto your gas burner on your stove top. Keep turning until the entire fruit (yes, it’s officially a fruit) is black. If you have an electric stove, roast in the oven at 350˚ for 25-35 minutes, until it’s black. When done, wrap in plastic foil and wait until it has cooled down to peel off the skin. When taking off the skin, you will also easily be able to take the seeds out.

2. To make the sauce, put the olive oil, orange juice, ginger, garlic and roasted pepper in the blender and puree. (High speed for the hand blender.) Add the honey to taste and season with salt and pepper.

3. Lightly coat your fish with lemon, some olive oil and salt and pepper. Cook on a heated grill pan or grill approx. 3-5 minutes each side. When the fish is half cooked, turn it over. Make sure you don’t cook it too long or you’ll dry it out. The internal temperature of the cooked fish should be 125˚F or 50˚C. Do not overcook. You want this fish wet.

4. Mix the greens with some balsamic vinegar and salt and pepper to taste.

5. Heat up the sauce on the stove top in a small sauce pot on low, or microwave for a minute or so.

When you’re done, plate the fish on the micro greens and drizzle the sauce on top of and around the fish.