<p>Cooked low and slow for tenderness.</p> <p><strong>Ingredients</strong></p> <p>Two 5 oz fillets wild Salmon, pin bones removed with needle-nose pliers<br>¼ cup low sodium Soy sauce<br>1 tsp brown sugar<br>2 cloves garlic, one minced, one sliced thinly<br>½ Pasilla or jalapeno pepper, seeded and minced<br>1 tsp red chilli flakes<br>1 small piece of fresh ginger<br>1 small bunch cilantro, divided<br>1 small bunch mint, divided<br>1 orange, cut the peel off and slice<br>1 onion<br>Sea salt<br>Fresh ground pepper<br>Olive oil</p> <p><strong>Method</strong></p> <p>Remove the salmon from the fridge 30 minutes prior to cooking and let it come to room temperature.</p> <p>Pre-heat grill (or oven) to 250ºF.</p> <p>Into a measuring cup combine, soy sauce, brown sugar, minced garlic clove, Pasilla pepper, red chilli flakes, ½ teaspoon grated fresh ginger, 2 teaspoons each chopped mint and cilantro and the zest and juice of one orange.  Stir, and taste, if you like more orange flavour, add a bit of orange juice from the fridge, or juice another orange.</p> <p>Thinly slice the second orange, onion and the remaining ginger and garlic clove; set aside.</p> <p>Line a grill pan or baking sheet with aluminum foil, spray or brush with olive oil, then layer in the following order: onion slices, cilantro and mint leaves, orange slices, ginger slices, garlic slivers and salmon.  Drizzle with the sauce, top with more orange slices and finish with salt and pepper.</p> <p>Place grill pan directly onto preheated grill, close the lid and cook for approximately 30 minutes.  When salmon is done, remove from heat and serve.</p> <p><img src="https://www.trailappliances.com/media/wysiwyg/blog/summer-salmon-slow-cooked-on-the-grill.jpg" alt="Summer Salmon Slow Cooked on the Grill" width="800" height="600"></p>