Makes 4 servings
1/4 cup frozen orange juice concentrate
1/4 cup hoisin sauce
1 tbsp reduced-sodium soy sauce
1 tbsp grated ginger root
1 tsp grated orange zest
Pinch crushed red pepper flakes (optional)
4 boneless, skinless salmon fillets (about 5 oz each)
1. Whisk together all marinade ingredients in a small bowl. Place salmon in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes.
2. Preheat grill to medium setting. Remove salmon from marinade (reserve marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for 3-4 minutes per side, until done (salmon should be slightly pink in the center). Do not overcook salmon or it will be dry. Baste salmon with reserved marinade during the last minute of cooking time, if desired.
TIP: If you cannot grill the salmon, broil it. Place fish on a baking sheet that has been sprayed with cooking spray. Broil 4 inches from heat source for about 8 minutes, turning salmon once, halfway through cooking time. Salmon should flake easily when tested with a fork.
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