Salmon with Orange-Pineapple Salsa
From the Better Home and Gardens Cookbook
From the Better Home and Gardens Cookbook
1.5 lb salmon fillet (with skin)
2 Tbs sugar
1.5 tsp shredded orange peel
1 tsp salt
1/4 tsp black pepper
Mix and rub evenly over fish (not on the skin side).
Cover in shallow dish and marinate in refrigerator for 8-24 hours.
1 tsp shredded orange peel
2 oranges, peeled and chopped
1 cup fresh pineapple or canned crushed pineapple drained
2 Tbs fresh cilantro
1 Tbs finely chopped green onion
1 fresh hot pepper, seeded and finely chopped
Stir in a small bowl, cover, and chill for up to 24 hours.
Grilling: Drain fish. Place fish, skin side down, on greased grill over medium heat. (Medium heat = 4 second count with hand near cooking surface.) Cover and grill for 14-18 minutes until fish flakes easily with a fork. (Do not lift the lid during cooking time.)
To Serve: cut fish into serving size pieces, cutting up to but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish up and away from skin. Serve fish with salsa.
This was my first time cooking salmon. Before this recipe I was scared to grill fish. It is actually very easy and fool proof using this method. I liked having a fruity salsa, but the peppers and onions were not necessary for me. I think I'll leave them out next time.
2 Tbs sugar
1.5 tsp shredded orange peel
1 tsp salt
1/4 tsp black pepper
Mix and rub evenly over fish (not on the skin side).
Cover in shallow dish and marinate in refrigerator for 8-24 hours.
1 tsp shredded orange peel
2 oranges, peeled and chopped
1 cup fresh pineapple or canned crushed pineapple drained
2 Tbs fresh cilantro
1 Tbs finely chopped green onion
1 fresh hot pepper, seeded and finely chopped
Stir in a small bowl, cover, and chill for up to 24 hours.
Grilling: Drain fish. Place fish, skin side down, on greased grill over medium heat. (Medium heat = 4 second count with hand near cooking surface.) Cover and grill for 14-18 minutes until fish flakes easily with a fork. (Do not lift the lid during cooking time.)
To Serve: cut fish into serving size pieces, cutting up to but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish up and away from skin. Serve fish with salsa.
This was my first time cooking salmon. Before this recipe I was scared to grill fish. It is actually very easy and fool proof using this method. I liked having a fruity salsa, but the peppers and onions were not necessary for me. I think I'll leave them out next time.
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