Recipe from Harris Teeter's Fresh Catch Newsletter The name sockeye comes from an attempt to translate the word suk-kegh from British Columbia's native Coast Salish language. Suk-kegh means red fish. The sockeye, also called red or blueback salmon, is among the smallest of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. They range in size from 24 to 33 inches in length and weigh between 5 and 15 lbs.
2 pounds fresh sockeye salmon fillets
3/4 cup extra virgin olive oil (of Apulia)
3/4 cup soy sauce
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
6 ounces frozen limeade, thawed
How to Make It
Combine limeade, olive oil, soy sauce, garlic and rosemary in a flat dish or gallon size zip-top plastic bag.
Rinse the fresh Alaskan sockeye salmon fillets under cold water, pat dry with a paper towel.
Place salmon in the marinade, turning several times to coat. Cover, if needed, and refrigerate for one hour.
Preheat grill/coals to medium-high heat. Remove salmon from marinade and place on a well oiled grill, 4 to 5 inches from heat.
Cook, turning once, 8 to 10 minutes. Cook just until the fillets begin to flake.
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