Makes 4 servings. Difficulty
1/4 cup orange marmalade 1/4 cup gf soy sauce 1 Tablespoon fresh ginger, minced 2 large garlic cloves, minced 1/2 Tablespoon rice vinegar 1 teaspoon lime zest 1 Tablespoon fresh cilantro, chopped 1/4 teaspoon cayenne pepper 1-1/2 lbs. salmon fillet Salt and freshly ground black pepper. Lime wedges for garnish
In a bowl, combine the orange marmalade, gf soy sauce, ginger, garlic, rice vinegar, lime zest, cilantro and cayenne pepper. Rinse salmon and place, skin side up in a large baking dish. Pour marmalade mixture over the salmon. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Lightly oil a grill rack and light the grill. Remove the salmon from the marinade. Season the salmon lightly with salt and freshly ground black pepper. Place salmon skin-side on the hot grill rack. Cover and grill salmon for about 5 minutes. Flip salmon over and continue to grill for another 6-8 minutes or until fish flakes easily with a fork.
With a spatula, lift the salmon off the grill, by running the spatula between the meat and the skin. Garnish with lime wedges and serve.