Salmon With Citrus-Mint Gremolata
"From a friend's sister. Nice combination of flavors. Serve with rice."
photo by The 500 Chef
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons fresh mint leaves, minced
- 1 tablespoon orange peel, grated
- 1 tablespoon lemon peel, grated
- 1⁄2 cup frozen orange juice concentrate, thawed
- 1⁄4 cup lemon juice
- 4 (6 -7 ounce) salmon fillets, with skin (1 1/4 inch thick)
- 1 tablespoon butter
directions
- Mix mint, orange and lemon peel; set aside.
- In a small bowl, stir together orange juice concentrate and lemon juice.
- Rinse fish and pat dry.
- Preheat oven broiler.
- In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
- Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
- Transfer fish to plates or a platter. Keep warm.
- To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.
- Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.
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Reviews
-
Really tasty sauce, works well with the Salmon. I did add 1 teaspoon of capers and finished the sauce with 1 teaspoon of honey. Will definitely make this sauce again -
I was excited to make this for dinner and then came home to discover I had forgotten to purchase frozen orange juice concentrate at the market this afternoon. I actually substituted orange marmalade (same amount as the frozen oj) and left the orange peel out of the mint/lemon peel mixture. Probably not as fabulous as the original recipe (I followed the rest of the directions to a T), but it was yummy and healthy. -
What a different way to prepare salmon. It was a very nice mix of flavors - no fresh mint available had to go with a little dried mint from my summer mint plants. -
Nice combination of flavors, reminds me of the french sauce recipe I made with chicken. I just love the orange/lemon combination! Didn't use mint leaves as the mint was difficult to find in our garden covered with other heavy overlapping plants, so I used a bit of mint extract for the sauce instead. Worked well with it! Thanks for sharing! Tagged this from LifeIsGood's The Best of 2008 for the Best of 2008 Tag Game. -
This recipe made it into book#234156! Truly outstanding!!! This was definitely restaurant quality salmon. The combination of the mint, orange and lemon is perfection. The glaze puts this salmon dish over the top. If you like salmon (heck, even if you don't) you must, must, must try this recipe. It's easy too! The only thing I did differently was to use a cast iron skillet. I do not have a nonstick skillet that has an oven-safe handle. The cast iron worked just fine for me! Thank you, mikekey for a fantastic recipe.
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Tweaks
-
Added 1 teaspoon capers and finished the sauce with 1 teaspoon honey
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
