- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 52 Times
Tuna, swordfish or halibut can be substituted for the salmon, as they all have the depth of flavor required to stand up to the personality of this spicy rub.
For the Salmon:
- 2 cloves garlic, minced
- ¼ cup (50 mL) fresh lemon juice
- ½ cup (125 mL) fresh orange juice
- 1 tbsp (15 mL) minced orange zest
- 2 tbsp (25 mL) light brown sugar
- 1 to 2 tsp (5 to 10 mL) cayenne
- 4 bay leaves, ground
- Salt and freshly ground black pepper, to taste
- 6 salmon fillets, each 1 inch (2.5 cm) thick
- Olive oil
- Lemon wedges
- Shallow glass or ceramic baking dish
Preheat lightly greased grill to medium-high.
1. In a bowl combine garlic, lemon juice, orange juice, orange zest, brown sugar, cayenne, bay leaves, salt and pepper. Whisk together well.
2. Lay fish in baking dish. Pour marinade over fish, turning to coat well. Cover with plastic wrap; marinate for 30 minutes, turning once or twice.
3. Remove fish from baking dish, discarding any remaining marinade. Brush a little olive oil on both sides of fillets. Place fish on grill, skin-side down. Cook, turning once, for 8 to 10 minutes or according to taste. Serve immediately with fresh lemon wedges.
Be careful not to marinate longer than 30 minutes or the citrus will start to “cook” the fish.
© 1999, 2007 Kathleen Sloan-McIntosh
Note from Cookstr's Editors
Nutritional information includes 1 teaspoon of olive oil to brush on the salmon, 6oz salmon fillets, and 1/2 teaspoon of added salt.