Sabrina Whyatt, singer/musician/entrepreneur was our guest when we prepared this recipe. Sabrina enjoys seafood more than anything. Her affection may have something to do with her having been a fisher and in the fish business much of her life. We spent a delightful time with Sabrina Whyatt and learned much about her fascinating life. By the way, everything about Sabrina (well, most everything) is covered in her autobiography “The Woman I Am” published by Flanker Press.
4 thick salmon steaks
4 tsp (20 mL) olive oil
1 tsp (5 mL) fresh ginger, grated
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) honey
Heat your outdoor BBQ, kitchen grill appliance (or grill pan) to medium. Stir all ingredients (except salmon) together in a bowl. Brush salmon steaks on both sides with the soy mixture. Grill for 3 minutes per side. Be careful to turn salmon only after 3 minutes and gently work a flat spatula under the fish so as not to tear the flesh. Serve with freshly made papaya chutney or a favourite salad.
Make this chutney in a freestyle manner. Just mix together some cubed papaya, cashews, raisins, cherry tomatoes and a little freshly grated ginger with a dash of vinegar and olive oil. Stir and refrigerate.