Citrus Kissed Salmon

Citrus Kissed Salmon

Plank for cooking (see note)
3 pounds fresh salmon fillets
Salt and pepper to taste
1 cup frozen orange juice concentrate, thawed but not diluted
2 cups Sauvignon Blanc or other good-quality white wine
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced fine
1 cup chopped fresh dill
Soak the plank in water for 20 minutes to 1 hour before using.

Place salmon in glass baking dish or other non-reactive dish. Season with salt and pepper. Combine remaining ingredients and pour over salmon 20 minutes before cooking. (Do not marinate longer.)

Heat grill to medium-high. Put the meat on the plank, place the plank on grill’s top rack and close the lid. Grill fillets, without turning, for 17 to 20 minutes per inch of thickness. Allow for “carry-over” cooking: The temperature of the fish will rise 5 to 10 degrees after it’s removed from the grill. The middle should be opaque, but the fish should not be flaking apart.

Serve with buerre blanc, lemon sauce with capers or drizzle with balsamic vinegar, if desired.

Makes 8 servings.

Note: Cooking planks are available in grocery, kitchen and seafood stores, or use untreated wood from a lumber store. Treated wood may contain toxic chemicals.

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