Grilled Chinook Salmon with White Peach Marmalade

by Executive Chef Paolo Carey-DiGregorio of Salty's on Alki

Serves 4

This is a foil barbecue method, but the salmon is also great baked or pan seared.

Ingredients
4 6-oz filets of salmon, or one side
1/2 cup white wine
Salt and pepper to taste
1 cup White Peach Marmalade

Method
Heat your barbecue to high.
Make a big enough piece of foil to hold the salmon and wrap it over one more time.
Create pocket or gully in foil and place white wine in it.
Season salmon on both sides with salt and pepper, then place in the foil.
Wrap tight.
Place on barbecue and then turn it down to medium heat.
Close the lid and cook for 11 minutes.
Depending on the thickness of the salmon, check the middle to make sure desired temperature is achieved.
Open up salmon and cover with White Peach Marmalade.

White Peach Marmalade
2 tbsp ginger, minced
1 cup sugar
1 lemon zested and juiced
3 each white peaches, pitted and chopped
1 tbsp cornstarch
2 tbsp cold water
1/2 bunch mint, chopped

Place ginger, sugar, lemon zest and juice in a medium sauce pot.
Cook on medium heat for 6 minutes or until sugar starts to bubble slightly.
Add the peaches and cook for an additional 3 minutes.
Mix the cold water with the cornstarch and add to the mixture.
Let cook on low for 3 minutes.
Place in a dish and stir in the mint. Place in refrigerator to cool.

Click here to see Chef Paolo's tips

May 2013