cut into 4 portions
Cracked black pepper
Crange juice concentrate
Coat salmon in sea salt, garlic salt and cracked black pepper. Pat in to salmon fillet.
Combine OJ concentrate and bbq sauce in a bowl
Heat grill to high. Place fish skin-side up on hot grill for one to two minutes
Flip fish to skin-side down and paint a layer of sauce on the top side.
Grill for two more minutes and flip again, and paint another layer on top.
Two more minutes, flip and paint one last time, remove fish from grill and rest.
Serve with sourdough baguette and a fresh green salad, accompanied by a nice Pinot Noir cuvée.
Aaron's Salmon by Port Orford Sustainable Seafood https://posustainableseafood.com/recipes/