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Grilled Citrus Salmon Fillet Recipe

Grilled Citrus Salmon Fillet Recipe

Heidi Farrar of Sierra Vista, Arizona serves salmon with a creamy orange yogurt sauce for a zesty citrus boost.
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings

Ingredients

  • 1/3 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon olive oil
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 salmon fillet (1-1/4 pounds), cut into 4 pieces
  • ORANGE YOGURT SAUCE:
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1 to 2 tablespoon orange juice
  • 1 tablespoon sugar
  • 1 tablespoon grated orange peel

Directions

  • 1. In a bowl, combine the first 11 ingredients; mix well. Set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add salmon. Turn to coat. Refrigerate for 30 minutes; turn once or twice. Cover and chill reserved marinade.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place skin side down on grill. Grill salmon, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with reserved marinade. Grill or broil 5-10 minutes longer or until fish flakes easily with a fork, basting frequently.
  • 3. For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon. Yield: 4 servings.

Nutritional Facts

One serving (1 piece of salmon with 1/4 cup sauce) equals 329 calories, 17 g fat (4 g saturated fat), 87 mg cholesterol, 273 mg sodium, 11 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 reduced-fat milk.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.