Citrus Roasted Salmon
Alaska Glacier Seafoods
2 teaspoons grated
lemon zest
1 teaspoon grated
orange zest
3 tablespoons lemon juice
3 tablespoons honey
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon coriander
seeds, ground
½ teaspoon cayenne pepper
1 6-ounce can orange juice
concentrate, thawed
4 6-ounce Alaska Glacier
Seafoods fresh wild
Alaska salmon ;llets
1 orange, peeled and
thinly sliced, for garnish
Fresh parsley, for garnish
Preheat oven to 400°F.
In a mixing bowl, combine lemon and orange
zest, lemon juice, honey, chili powder, cumin,
salt, coriander, cayenne and orange juice
concentrate. Blend with a whisk.
Place salmon ;llets on a broiler pan. Using
a pastry brush, coat the ;llets with some of
the citrus sauce.
Place the remaining sauce in a saucepan and
cook over medium-high heat until reduced
to about ½ cup.
Roast the salmon for 15 minutes, or until
tender or almost opaque throughout.
Transfer the salmon to plates and top with the
reduced sauce. Garnish with orange slices and
parsley. Serve immediately. Makes 4 servings.
“In a Heartbeat”
Ginger-Honey Salmon
Camanchaca
3 ounces sake
2 tablespoons soy sauce
1 tablespoon ;nely
chopped fresh ginger
Cracked pepper to taste
4 6-ounce portions fresh
skinless, boneless
Camanchaca salmon
Honey to taste
Lemon or lime wedges
(optional)
Preheat the oven broiler.
In a bowl, mix sake, soy sauce, ginger and cracked
pepper. Pour into a shallow casserole dish.
Pierce salmon portions with a fork and place
in the casserole. Baste with the marinade and
drizzle generously with honey.
Place the casserole under the broiler on the top
oven rack. Watch closely until salmon begins to
brown, approximately 3-5 minutes.
Remove from the oven and turn the salmon.
Baste with marinade and generously drizzle
with honey. Continue broiling for 3-5 minutes,
or until browned.
Serve with lemon or lime wedges for squeezing
over the salmon. Makes 4 servings.
