Yield: 4 Servings
|½ large||Lemon; juice|
|½ large||Orange; juice|
|Salt and pepper|
|1||Whole orange; zest|
|2 tablespoons||Brown sugar; light brownulated|
|4 tablespoons||Chili powder|
|1 large||Garlic clove; minced|
|2 tablespoons||Butter; melted|
In a shallow dish large enough to hold the salmon, combine the juices, salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.
Preheat the oven to 425F. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.
In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and frizzle with the remaining melted butter. Bake for 8 to 12 minutes.
The big challenge here is not overcooking the fillets - 8 minutes will do for think fillets (less than 1 inch) and no more than 12 minutes for the thicker fillets.
Serving Ideas : Serve with wild and brown rice and steamed broccoli NOTES : You do the rubbing!
Recipe by: Ivete Cequiera/tpogue@...
Posted to EAT-L Digest by Terry Pogue <tpogue@...> on Dec 25, 1997