Ingredients Jump to Instructions ↓

  1. 1/3 cup orange juice

  2. 1/4 cup lemon juice

  3. 1-1/2 teaspoons sugar

  4. 1 teaspoon grated lemon peel

  5. 1 teaspoon olive oil

  6. 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  7. 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1/4 teaspoon cayenne pepper

  11. 1 salmon fillet (1-1/4 pounds), cut into 4 pieces ORANGE YOGURT SAUCE:

  12. 1 cup (8 ounces) reduced-fat plain yogurt

  13. 1 to 2 tablespoon orange juice

  14. 1 tablespoon sugar

  15. 1 tablespoon grated orange peel

Instructions Jump to Ingredients ↑

  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. 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. For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon. Yield: 4 servings.


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