Salmon l'Orange
Evolution
I stopped by the fish market the other day and they had some gorgeous salmon, so I bought a couple of filets. I didn't have a particular dish in mind, but I was planning to get some asparagus and thought the salmon would be great with it. Unfortunately I couldn't find any decent asparagus (at this time of year I can sometimes get asparagus from Georgia and had bought some last week).
At any rate, as I drove about doing errands I thought about what I might do with the salmon. Thanks to a recent change in the fire code, grilling over a fire is no longer an option for me but broiling was a possibility as was stove-top smoking. The first thing that occurred to me was brushing the fillet with maple syrup and then sprinkling on some Spanish paprika.
So I ended up mixing the Triple Sec, some soy sauce, and the paprika and marinating the salmon in that. It turned out very well, except that the fish should have marinated for two hours and I only gave it an hour.
I stopped by the fish market the other day and they had some gorgeous salmon, so I bought a couple of filets. I didn't have a particular dish in mind, but I was planning to get some asparagus and thought the salmon would be great with it. Unfortunately I couldn't find any decent asparagus (at this time of year I can sometimes get asparagus from Georgia and had bought some last week).
At any rate, as I drove about doing errands I thought about what I might do with the salmon. Thanks to a recent change in the fire code, grilling over a fire is no longer an option for me but broiling was a possibility as was stove-top smoking. The first thing that occurred to me was brushing the fillet with maple syrup and then sprinkling on some Spanish paprika.
I ended up mixing the Triple Sec, some soy sauce, and the paprika
I was pretty happy with this idea until I got home and, as I unpacked my groceries, I noticed the bottle of Triple Sec. I'd bought the Triple Sec for a class where I used it to flavor a yogurt "icing" for a Greek orange cake. Hmmm…So I ended up mixing the Triple Sec, some soy sauce, and the paprika and marinating the salmon in that. It turned out very well, except that the fish should have marinated for two hours and I only gave it an hour.
Salmon l'Orange
Serves 2.
2 6-oz. salmon fillets
1/2 cup Triple Sec
3 Tbsp. soy sauce
3/4 tsp. hot Spanish paprika; separated
Whisk together the Triple Sec, soy sauce, and 1/2 teaspoon of paprika. Pour a small amount in a plate and set fillets, flesh-side down, in the plate. Marinate for two hours in the refrigerator.
Heat broiler.
In a small sauce pan, reduce remaining marinade to a thin syrup. Place fillets on a foil-covered baking sheet, brush with reduced marinade, and sprinkle with remaining 1/4 teaspoon of paprika. Cook on second rack from top for 7 to 10 minutes until browned and salmon just flakes.
Serve drizzled with any remaining marinade.
7 Comments:
The salmon I made last night was more like where you started out -- agave syrup, tangerine juice and soy sauce, salt and pepper. Salmon and citrus, in any form, go so well together.
Mmmmm. Kevin, That sounds delightful. I like the maple idea too.
If you're still pining for the smoky flavor, try smoked paprika next time. It adds a nice smoky note without the kitchen smoking up. ;)
Lydia,
You've got that right.
CJ,
Spanish paprika is smoked paprika.
What do you mean about the changes in the fire code? Can you not use an outdoor grill in Knoxville?
Robert,
You can't use a grill within 20 feet of an apartment or condo. Nor can you store a grill within 20 feet. My condo is on the third floor so grilling is out.
Sounds excellent - I'll try that, ON the grill :)
Yum! sounds great! I made a similar dish that always gets compliments.
sharona may
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