Marinated Grilled Salmon
4 fresh salmon steaks,
with Sautéed Oranges
about 4-6 ounces each
1 garlic clove, minced
2 tablespoons chopped
Zest and juice of 1 Sunkist* orange
1 tablespoon plus 2 teaspoons
toasted sesame oil, divided
2 Sunkist* oranges, peeled, cut in
4 horizontal slices each
Sesame seeds (optional)
Prepare grill at medium-high heat. (Use a grilling basket if possible.) Remove salmon
from the marinade and grill, basting with reserved marinade, until the fish flakes easily, about 4-6 minutes on each side. Transfer salmon to a plate; cover to keep warm.
In a nonstick skillet, heat remaining 2 teaspoons sesame oil over medium heat. Place
orange slices in the pan and cook until just warmed, only about 1 minute on each
side. (Cooking longer will cause slices to fall apart.)
To serve, top each salmon steak with two sautéed orange slices and sprinkle with
sesame seeds. Makes 4 servings.
Tip: Use Sunkist Navel, Valencia or Cara Cara oranges.
Brands may vary by region; substitute a similar product.
Pat salmon steaks dry with paper towels. Coat a shallow baking dish with cooking
spray and place salmon steaks in the pan.
Combine garlic, cilantro, orange zest and juice, and 1 tablespoon sesame oil in a bowl.
Reserve 1/4 cup marinade for grilling. Pour remaining mixture over salmon. Place in
the refrigerator and let marinate for 30 minutes.