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Citrus Infused Salmon With a Citrus Pepper Crust.
RECIPE BY: free-free
We love to soak all our seafood in citrus marinades, but this combo of marinade and dry rub was a special treat! We used our indoor Foreman "infusion" grill, that unfortunately is no longer made but I'm sure any grilling application would produce similar delicious results.
Posted on: Jan 12, 2007
Ingredients
Wet ingredients
- 1 cup orange juice
- 1-2 lemon, juice and zest of (be sure to set some zest aside for dry rub as well.)
- 1/4 cup olive oil
Dry ingredients
- lemon pepper ("Dash" makes a great product)
- lime pepper
- fresh coarse ground black pepper (black, white and pink)
- chopped garlic
Directions
1
This is not chemistry -- all ingredients can be adjusted to personal preference.2
Generously sprinkle filets with various peppers and rub in, massaging gently.3
Soak in marinaded with rubbed side up for approximately 1/2 hour.4
Place filets on grill surface(same side up) and coat top with a bit more marinade, then "crust" with more peppers and the lemon zest.5
This makes a wonderful light main dish, recommend serving with couscous, over a bed af steamed greens. Leftovers are fabulous the following day also, as a chilled lunch salad!
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Featured Reviews for This Recipe
From: Kiersten Phae
On Apr 28, 2008
This worked good. I ended up broiling it because my BBQ is acting up. I'm sure it'd be superb on the BBQ. Thanks for sharing.
From: Vicki in CT
On Jul 9, 2007
We grilled this. I thought it was okay...I think without the lemon pepper would be better, it was almost too much citrus taste. My husband liked it better than I. Will try again with the above mentioned omission.
From: Susie D
On Oct 5, 2007
I used the method in this recipe on tilapia filets and liked it although I thought the orange was a bit overpowering on this milder fish. I only made half of the wet marinade as the tilapia is so much thinner than salmon and had more than enough. I love pepper so all of the pepper was perfect for me. Thank you for sharing your recipe! *reviewed for PAC Fall '07*
From: MA HIKER
On Jul 9, 2007
This is a great way to prepare salmon! I often use the lemon pepper seasoning - this was so much better with the wet ingredients and the addition of lemon zest & fresh garlic! thanks for the post! ZWT 3
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (542g) Recipe makes 2 servings |
||
| Calories 669 | ||
| Calories from Fat 343 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.2g | 58% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 22.7g | ||
| Polyunsaturated Fat 7.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 165mg | 55% | |
| Sodium 215mg | 8% | |
| Potassium 1304mg | 37% | |
| Total Carbohydrate 14.9g | 4% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 11.0g | ||
| Protein 64.4g | 128% | |
| Vitamin A 624mcg | 12% | |
| Vitamin B6 0.7mg | 35% | |
| Vitamin B12 9.5mcg | 159% | |
| Vitamin C 72mg | 121% | |
| Vitamin E 6mcg | 22% | |
| Calcium 56mg | 5% | |
| Iron 2mg | 15% | |
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