← Back to Search Results
grilling Brazilian
Salmon with Brazilian Spices

Photo by: Mark Shapiro
Comments: 0
 

Recipe

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.

Yield: Serves 6

Ingredients

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

Equipment:

  • Shallow glass or ceramic baking dish

Directions

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.

Notes

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.

 

Nutritional Information

Nutrients per serving (% daily value)

366kcal (18%)
17mg (2%)
9mg (16%)
0mcg RAE (0%)
628mg
47mg
35g
1g
0g
1g
94mg (31%)
198mg (8%)
5g (26%)
24g (36%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
big-fat-cookies Big Fat Cookies
by Elinor Klivans
baked-explorations Baked Explorations
by Matt Lewis
food-to-live-by Food to Live By
by Myra Goodman
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
a-new-way-to-cook A New Way to Cook
by Sally Schneider
flavor Flavor
by Rocco DiSpirito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
west-coast-cooking West Coast Cooking
by Greg Atkinson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?