Salmon with Brazilian Spices
Published by Robert Rose
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.
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
Taste and Texturebuttery, fruity, herby, savory, sweet, tangy, tart
- 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.
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.
1999, 2007 Kathleen Sloan-McIntosh