A light, citrusy marinade makes something special of these salmon fillets that are done in no time flat. —Randi Amador, Dinuba, California
- 1 medium orange
- 4 salmon fillets (6 ounces each)
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup sliced red onion
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup slivered almonds, toasted
- Finely grate 1/2 teaspoon peel and squeeze juice from orange; place in a large resealable plastic bag. Add the salmon, soy sauce, onion, oil, garlic and ginger; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade.
- Place salmon on a baking sheet. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Sprinkle with salt and pepper; top with almonds. Yield: 4 servings.
Originally published as Asian Citrus Salmon in Healthy Cooking February/March 2012, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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