Marinated Citrus Salmon
I love this recipe because all the prep is done in advance, which means you can fully enjoy an evening with good friends and good food. I add fresh orange juice into the marinade instead of lemon so the acid doesn't affect the delicate salmon while marinating. However, some lemon on the grill and a squeeze right before serving gives it the perfect pop!
- Four 6oz portions of Sena Sea wild caught salmon
- 3 sweet peppers (red, orange and yellow)
- 1 medium onion
- 1 orange (sliced with ends squeezed)
- 1 lemon (sliced with ends squeezed)
- 1/4 cup olive oil
- 1 Tbs white balsamic
- 2 garlic cloves (minced)
- 1 Tbs fresh herbs (I used cilantro)
- salt to taste
- pepper to taste
Defrost salmon portions for 30-45 min in a bowl with COLD water. Cut open pouches and rinse fish. Place on a plate and pat dry with a paper towel. Salt each portion and set aside for about 15 min while prepping the rest.
Cut onion and peppers into large rings that wont fall through the grill grates (you can add or substitute any vegetables you like to grill). Slice orange into rings as well, leaving large end piece for squeezing.
Using a whisk, blend olive oil, white balsamic, fresh orange juice squeezed from both ends, garlic, herbs salt and pepper.
Layer salmon, veggies and orange slices into a ziplock bag with spoonfuls of marinate throughout. Keep refrigerated for up to 12 hours, rotating every now and then so everything is coated in marinade. Hold lemon out, we will use it while grilling.
Pre-heat grill to med-high heat. Place veggies (and orange slices) directly on grill, leaving half the space for salmon. Slice the lemon into rings and line them up on the grill so each piece of salmon will sit on 2 slices of lemon. Place salmon portions directly on top on lemon slices (skin side down). pour remaining marinade liquid over everything.
Close the lid and cook for about 8-12 minutes. Do not flip the salmon! Grill until inside just turns from translucent to opaque (145 F internal temp).
Remove salmon from grill with lemon slices remaining on bottom of each portion. Squeeze end pieces of lemon over salmon portions and serve.