Friday, January 8, 2010
I love salmon. I could eat it several times a week. Mr. Gooch, well, he tolerates salmon.
In an effort to expand the file of salmon recipes and to eat lighter in the New Year, I decided to try the recipe below. I found it in a cookbook I hace had on my bookcase for years. Favorite Brand Name Cooking Light. I would link you to the Amazon listing but apparently the book is out of print.
Unfortunately, we were underwhelmed with the final result. It was a bit too sweet for us. This seems to be a theme for us since we were not huge fans of Brown Sugar Pork Loin in the Crockpot or Roast Chicken with Cumin, Honey and Orange. But as we ate it, we realized that the recipe did have potential.
However, that potential would only be realized with some subsitutions. Some possibilities are subbing lime juice for some of the orange juice, adding a dried pepper to the marinade to add some heat, subbing grapefruit juice for some of the lemon juice, upping the amount of dill and adding another spice. We will keep you posted on our next try at this recipe.
Citrus Marinated Salmon
(Source: modified from the recipe Citrus Marinated Fish Steaks originally published in the 1993 edition of Favorite Brand Name Cooking Light)
1/4 cup orange juice
1/4 cup lemon juice
1 tablespoon olive oil
1/2 teaspoon dried dill
4-6 oz salmon fillets
Combine juices, olive oil and dill in a quart sized zipper bag.
Place slamon fillets in bag and seal.
Marinate in the refrigerator for at least 2 hours, flipping bag to enusre all fillets are marinated.
Heat stove top grill pan to medium heat.
Place fillet, skin side down, on pan.
Grill on each side for about 4-5 minutes or until flesh is flakes with a fork.
At the same time that the fish is grilling, heat marinade in small sauce pan and baste the fish to keep moist.Print this post