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Grilled Salmon with Citrus Sauce

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  • Makes: 6 servings
  • Prep: 15 mins
  • Marinate: 1 hr
  • Grill: 8 mins

Grilled Salmon with Citrus Sauce

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Directions

  1. For the marinade, in a small bowl combine shredded orange peel, the 1/4 cup orange juice, shredded lemon peel, the 2 tablespoons lemon juice, 2 tablespoons basil, lemon thyme, 1 tablespoon chives, salt, and pepper. Place salmon in a shallow dish and pour marinade over fish. Cover and refrigerate for 1 hour, turning occasionally.
  1. For the sauce, in a small saucepan combine 1/2 cup orange juice, 3 tablespoons lemon juice, and the orange and lemon peel strips. Bring to a boiling; reduce heat to medium. Simmer, uncovered, about 10 minutes or until mixture is reduced by half and slightly syrupy. (Sauce can be made up to 1 hour ahead. Cover and chill; reheat before serving.)
  1. Remove salmon from marinade, reserving marinade. Measure thickness of fish. Brush salmon with olive oil. For a charcoal grill, place fish, skin side up, on the greased rack of an uncovered grill directly over medium coals; grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing with reserved marinade and gently turning halfway through grilling. (Discard any remaining marinade.) Use a large spatula to remove fish from grill, leaving skin behind; discard skin. Transfer fish to a serving platter. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
  1. To serve, pour sauce over fish. If desired, sprinkle with additional basil and chives and serve with lemon wedges. Makes 6 servings.

From the Test Kitchen

*

To make orange and lemon peel strips, use a vegetable peeler to peel orange and lemon. Use a sharp knife to cut peels into thin strips.

Nutrition Facts (Grilled Salmon with Citrus Sauce)

  • Per serving:
  • 172 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 59 mg chol.,
  • 270 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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