Recipe: Citrus and Herb Salmon
Came up with this one for lunch today. The end result was quite tasty, I'm definitely going to start using this as my default salmon marinade. It would probably also go well with other fish, I just really like the meatiness of salmon.
Citrus and Herb Salmon
© Simon L. Yacek
Ingredients:
4 Salmon fillet steaks (roughly 4oz each)
2/3 cup Orange Juice
1/4 cup Grapefruit Juice
1 tablespoon Lemon Juice
1 tablespoon Lime Juice
1 tablespoon Thyme
1 teaspoon Rosemary
1/2 teaspoon Basil
1/2 teaspoon Parsley
1/4 teaspoon Marjoram
1/8 teaspoon Dill
Salt & Black Pepper
Directions:
In a small bowl combine Orange, Grapefruit, Lemon, and Lime juices. Whisk and then add the herbs. I used dried since it's winter here, but fresh could be used just as easily.
I like to break up my dried herbs a bit with a mortar & pestle (you can also use a bowl and heavy spoon) before adding them, but it's not entirely necessary. I would recommend it for at least the Rosemary and Thyme though, since dry they have the same texture as pine needles.
Add a dash or two each of Salt and Pepper. Whisk for about a minute to really get the herbs and juices combined.
Place Salmon steaks in a zipper freezer bag. Pour marinade over them and squeeze as much of the air out of the bag as you can before sealing it. Refrigerate for four to six hours.
Preheat oven to 450°F. Cover a baking sheet with tinfoil and coat with a thin layer of Olive Oil or cooking spray.
Lightly salt and pepper each side of the Salmon. Arrange on foil so that the edges aren't touching.
Bake for 12-15 minutes until flaky.
Serve with a wedge of lemon and light salad and enjoy!
Note: This and many of my marinades can easily be turned into a Tofu marinade for a vegetarian option. Just use an equivalent amount and cook the Tofu with your preferred method.
crossposted from dreamwidth
Citrus and Herb Salmon
© Simon L. Yacek
Ingredients:
4 Salmon fillet steaks (roughly 4oz each)
2/3 cup Orange Juice
1/4 cup Grapefruit Juice
1 tablespoon Lemon Juice
1 tablespoon Lime Juice
1 tablespoon Thyme
1 teaspoon Rosemary
1/2 teaspoon Basil
1/2 teaspoon Parsley
1/4 teaspoon Marjoram
1/8 teaspoon Dill
Salt & Black Pepper
Directions:
In a small bowl combine Orange, Grapefruit, Lemon, and Lime juices. Whisk and then add the herbs. I used dried since it's winter here, but fresh could be used just as easily.
I like to break up my dried herbs a bit with a mortar & pestle (you can also use a bowl and heavy spoon) before adding them, but it's not entirely necessary. I would recommend it for at least the Rosemary and Thyme though, since dry they have the same texture as pine needles.
Add a dash or two each of Salt and Pepper. Whisk for about a minute to really get the herbs and juices combined.
Place Salmon steaks in a zipper freezer bag. Pour marinade over them and squeeze as much of the air out of the bag as you can before sealing it. Refrigerate for four to six hours.
Preheat oven to 450°F. Cover a baking sheet with tinfoil and coat with a thin layer of Olive Oil or cooking spray.
Lightly salt and pepper each side of the Salmon. Arrange on foil so that the edges aren't touching.
Bake for 12-15 minutes until flaky.
Serve with a wedge of lemon and light salad and enjoy!
Note: This and many of my marinades can easily be turned into a Tofu marinade for a vegetarian option. Just use an equivalent amount and cook the Tofu with your preferred method.
crossposted from dreamwidth