Cooked low and slow for tenderness.
Two 5 oz fillets wild Salmon, pin bones removed with needle nose pliers
¼ cup low sodium Soy sauce
1 tsp brown sugar
2 cloves garlic, one minced, one sliced thinly
½ Pasilla or jalapeno pepper, seeded and minced
1 tsp red chilli flakes
1 small piece of fresh ginger
1 small bunch cilantro, divided
1 small bunch mint, divided
1 orange, cut peel off and slice
Fresh ground pepper
Remove the salmon from the fridge 30 minutes prior to cooking and let it come to room temperature.
Pre-heat grill (or oven) to 250ºF.
Into a measuring cup combine, soy sauce, brown sugar, minced garlic clove, Pasilla pepper, red chilli flakes, ½ teaspoon grated fresh ginger, 2 teaspoons each chopped mint and cilantro and the zest and juice of one orange. Stir, and taste, if you like more orange flavor, add a bit of orange juice from the fridge, or juice another orange.
Thinly slice the second orange, onion and the remaining ginger and garlic clove; set aside.
Line a grill pan or baking sheet with aluminum foil, spray or brush with olive oil, then layer in the following order: onion slices, cilantro and mint leaves, orange slices, ginger slices, garlic slivers and salmon. Drizzle with the sauce, top with more orange slices and finish with salt and pepper.
Place grill pan directly onto pre-heated grill, close the lid and cook for approximately 30 minutes. When salmon is done, remove from heat and serve.