Triple Citrus Glazed Grilled Salmon
Brighten up salmon by brushing it with a triple-citrus glaze during and after grilling. A little bit of chicken stock in the citrus glaze helps to round out the flavors. Dovetailing Tip: While preparing tonight's dinner cube and set aside 1 pound of uncooked salmon, to use on day 3 in Salmon Burgers with Lemon Caper Aioli and Kale Slaw.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 92
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 92
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup chicken stock
1 garlic clove, minced
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon butter
pinch kosher salt and freshly cracked black pepper
extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
kosher salt and freshly cracked black pepper
Directions:
Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
Salmon:
Heat a grill to medium-high heat.
Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
Source: foodnetwork.com
Salmon:
Heat a grill to medium-high heat.
Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
