1 (3 pound) fillet salmon, sliced into 1 inch cubes
1 tablespoon orange juice
1 cup ketchup
2 tablespoons lemon juice
1/3 cup mayonnaise
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
5 tablespoons soy sauce
In a medium bowl, mix orange juice, ketchup, lemon juice, mayonnaise, brown sugar, and Worcestershire sauce.
Cover, and refrigerate 7 to 10 hours.
Preheat an outdoor grill for high heat.
Remove salmon from marinade, and grill according to package directions. Serve with the ketchup glaze or lemon glaze.
Made this for my family one night and it was a huge success. I made a few changes that I really liked. I used Tostones instead of cheese and instead of feta I sauteed in olive oil before adding to the salmon. I also added some dried cranberries and dried cranberries -- a great addition to the diet food world! You can watch the video tutorial for Tostones here: https://www.youtube.com/watch?v=qgS_xoJlgEg
I made this exactly as directed and it was fantastic. I was looking for something different to do with salmon and I didn't stop there. I added shrimp and made a little something special here. The most important thing to me was the consistency of the dip. If you are trying to have something to eat with dinner tonight, then this is the dip for you. It took a lot of effort to put together, but it was well worth it. I served this with shrimp and gravy and when I go to cook the salmon, I would put the veggies in the pan before the salmon to cook the vegetables and prevent the excess liquid from running out the drain. I also, like others have said, put the onion, garlic and spinach in the pan to soften them up and start the cycle all over. This is a very adaptable fish, I did change this one just because I had some extra baby spinach
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