Foil Pack Molasses Orange Salmon

Ingredients

• about 1/2 to 3/4 pound center cut salmon fillet
• 1 medium orange (sliced thin for nestling under salmon)
• 3/4 cup sugar snap peas (may be substituted with bell peppers, zucchini, broccoli, etc.)
• 1/2 medium orange (for the juice (about 2 to 3 tablespoons))
• 1 1/2 tablespoons molasses (plus 1/2 tablespoon at the end if desired)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• kosher salt and freshly ground black pepper (to taste)

Instructions

1. 1

   Preheat outdoor grill to medium-high heat. Alternatively, preheat oven to 425F.

2. 2

   Combine: Place 1 large sheet of foil on the counter, add the salmon to the center, nestle the orange slices from 1 orange under the salmon and arrange the sugar snap peas around the perimeter, set aside.

3. 3

   Whisk: To a small bowl, add the orange juice, 1 1/2 tablespoons molasses, olive oil, soy sauce, and whisk to combine.

4. 4

   Drizzle: Evenly drizzle the orange juice mixture over the salmon.

5. 5

   Grill: Evenly sprinkle with salt, pepper, seal up the foil pack very tightly, place it on the grill, and grill for about 8 to 10 minutes. Exact grilling time will vary based on the type of grill, the size, the heat level, how thick the salmon is, etc. If you’re baking this in the oven, I would start checking at 15 minutes and go from there.

6. 6

   Drizzle: Optionally drizzle 1/2 tablespoon molasses (intensifies the flavor and lends nice color) over the salmon before serving immediately. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.

7. 7

   Note: Adapted from Foil Pack Lime Cilantro Salmon