Charlie Ayers' Mahogany Salmon Marinade

A delicious combination of flavors and colors that pairs well with your favorite grain or vegetable.

Recipe by Charlie Ayers, Califa

Serves 6

INGREDIENTS

• 3/4 cup tamari soy sauce
• 3/4 cup orange juice
• 1/3 cup lime juice
• 1/2 cup tea, green tea
• 1/2 cup sherry
• 1/16 ounce rice wine vinegar
• 2 tablespoons sesame oil, toasted
• 3 tablespoons honey
• 2 tablespoons five-spice powder
• 2 cloves garlic, finely chopped
• 2 tablespoons ginger, finely chopped
• 36 ounces Eva's Wild sockeye salmon, 6 oz portions

DIRECTIONS

1. In medium sized sauce pot slowly heat honey with orange and lime juice until melted.
2. Place remaining ingredients blender, add in honey and fruit juices.
3. Place all of the desired amount of salmon to be marinated in a vessel for cold storage pour marinade over the fish. Marinate for 24 hours.
4. Remove fish from marinade about 30 min before cooking.
5. Cook the salmon in your preferred method - roast, grill it or even broil are our favorite methods.

Serve with your favorite grains and veggies. Our favorite sides included steamed jasmine rice and roasted brussels sprouts.

Suggested Wine: Sake