This is a great salmon dinner with lots of Asian flavors. I broiled the salmon this time, but it certainly can be grilled if you like.
1 1/2 lbs. salmon fillets cut into 4 pieces
For the marinade:
1 13-14 oz. jar orange marmalade
1/4 cup rice vinegar
1/4 cup soy sauce
2 crushed garlic cloves
1/4 tsp. crushed red pepper
1/4 tsp. ground ginger
1/2 tsp. salt
2 Tbl. sugar
2 tsp. sesame oil
Combine all ingredients and simmer for about 5 minutes. Let cool and then pour about half over the salmon fillets. Marinate the fillets for about 1 hour.
Broil or grill for about 10 minutes or until flaky. Reheat the remaining marinade and serve the salmon over cooked white rice drizzled with a little marinade and topped with a few slices of green onion.
I made a zucchini - cabbage slaw to serve with this by mixing 1 cup each shredded zucchini and cabbage, 1/2 cup shredded carrot, 1 sliced green onion, 1/4 cup rice vinegar, 2 Tbl. sugar, and 2 Tbl. sesame oil together and chilling for about an hour.