Grilled Citrus Salmon Fillet |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Heidi Farrar of Sierra Vista, Arizona serves salmon with a creamy orange yogurt sauce for a zesty citrus boost. Ingredients:
1/3 cup orange juice |
1/4 cup lemon juice |
1 tablespoon grated orange peel |
1-1/2 teaspoons sugar |
1 teaspoon grated lemon peel |
1 teaspoon olive oil |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 salmon fillet (1-1/4 pounds), cut into 4 pieces |
orange yogurt sauce: |
1 cup (8 ounces) reduced-fat plain yogurt |
1 to 2 tablespoon orange juice |
1 tablespoon sugar |
1 tablespoon grated orange peel |
Directions:
1. In a bowl, combine the first 11 ingredients; mix well. Set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add salmon. Turn to coat. Refrigerate for 30 minutes; turn once or twice. Cover and chill reserved marinade.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place skin side down on grill. Grill salmon, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with reserved marinade. Grill or broil 5-10 minutes longer or until fish flakes easily with a fork, basting frequently.
3. For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon. Yield: 4 servings.
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