August 2009


grilled salmon

Salmon is probably my favorite fish to eat and I always enjoy finding new ways to prepare it. A few nights ago, I was hosting a party for some of my close friends and I decided to serve grilled salmon but I wanted it to be different than anything they’ve had before. So I grabbed my bottle of  Sunrise Ginger Syrup and got creative. Everyone loved the recipe so I thought I would share it with you. Here is my recipe for Ginger Grilled Salmon.

Ingredients

  • salmon fillets
  • lemon pepper to taste
  • salt to taste
  • 1/3 cup ginger syrup
  • 1/3 cup brown sugar
  • 1/3 cup water

DIRECTIONS

  1. Season salmon fillets with lemon pepper and salt.
  2. In a small bowl, stir together ginger syrup, brown sugar and water until sugar is dissolved. Place fish in a large resealable plastic bag with the ginger syrup mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Be sure to ask your local grocer to carry Kilimajaro Foods’ line of gourmet sauces


I love experimenting with different fruit juices and coming up with new and delicious drinks. Sometimes, though, I find a fantastic recipe online and add some ginger syrup for a little spicy-sweet twist. Here is a refreshing and delicious fruit slush recipe I found:

Ingredients

  • One 6-oz can of thawed lemonade concentrate
  • One 6-oz can of thawed orange juice concentrate
  • One 1 pound 4ounce can crushed pineapple
  • One 12 ounce can of ginger ale
  • One cup of sugar (sugar substitute okay)
  • Three sliced bananas
  • One 10 ounce package of frozen strawberries
  • 1/2 cup of Kilimanjaro Sunrise Ginger Syrup
  1. Combine lemonade, orange juice, ginger ale, crushed pineapple with juice, ginger syrup and sugar
  2. Blend well then add bananas and strawberries.
  3. Pour mixture into individual plastic cups and freeze.

This recipe will yield 24 servings.

Remove from the freezer about 15 minutes before serving.