|
|
|
|
 6 boneless salmon fillets (5 oz each)
1/2 cup orange juice
1/4 cup Burleson's Pure Clover Honey
2 tablespoons snipped fresh cilantro leaves
2 tablespoons canola oil
2 teaspoons peeled and grated fresh ginger
1/4 teaspoon salt
Place salmon fillets in 1-gallon-size resealable plastic bag; set aside. In 1-cup glass measure, whisk together remaining ingredients. Pour over salmon. Seal bag and refrigerate for 4 to 24 hours. When ready to cook, broil or grill salmon as directed below.
Makes 6 servings.
Grilling Instructions: Preheat gas or electric grill on medium-high (about 400 degrees F.) for about 10 minutes. Place salmon fillets (skin side down) on grill. Close grill; cook for 7 minutes. Gently turn, sliding a spatula just above the skin. Place salmon back on top of skin; close lid and cook for 3 to 4 minutes or until salmon begins to flake.
Broiling Instructions: Preheat oven to broil. Place salmon fillets (skin side down) on broiler rack. Place in oven about 6 inches from heat. Close oven door, leaving door slightly ajar; broil for 10 to 12 minutes or until salmon begins to flake. To serve, slide spatula under salmon to remove skin.
Texas Dietetic Association
|
|
|
15 Recipes
|
|
|
|
|
|
|
|