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Salmon with Brazilian Spices

Updated February 23, 2016
(1 Votes)

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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.

Be careful not to marinate longer than 30 minutes or the citrus will start to “cook” the fish.

Serves6

Cooking Methodgrilling

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, lactose-free, low carb, low-fat, peanut free, soy free, tree nut free

Equipmentgrill

Mealdinner

Taste and Texturebuttery, fruity, herby, savory, sweet, tangy, tart

Ingredients

  • 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

Instructions

Preheat lightly greased grill to medium-high.

In a bowl combine garlic, lemon juice, orange juice, orange zest, brown sugar, cayenne, bay leaves, salt and pepper. Whisk together well.

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.

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.

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