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Maddalena Fuller


Grilling marinade:

  • 2 tbsp olive oil
  • 2 tbsp minced ginger
  • 2 cloves minced garlic
  • juice of 1 lemon
  • 2 tbsp maple syrup
  • 2 tbsp grainy mustard

Puree the marinade and then spread it over the flesh side of your salmon fillets, skin side down. Grill the salmon 5 minutes with the skin side down on medium heat, and then use an enormous flipper to fully lift and turn the fillets, to be grilled for another 5 minutes or more, depending on how thick it is. The salmon is ready when you test the center and the flesh is beginning to flake.

Basil Aioli

  • 3 heaping tsp of mayonnaise
  • 2 tbsp chopped fresh basil
  • 3 cloves minced garlic
  • 1 tsp ketjap manis (thick sweet Indonesian soy sauce)
  • or, use Worcestershire or teriyaki sauce
  • juice of one lemon
  • 1/4+ tsp hot pepper sauce
  • Freshly ground pepper

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