Caramelized Salmon with Orange-Pineapple Salsa

The orange-scented sugar rub turns an inviting golden brown when grilling these salmon fillets.

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5.0 by 5 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Marinate: 8 hrs
  • Grill: 14 mins

Caramelized Salmon with Orange-Pineapple Salsa

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5.0 by 5 people

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish, skin side down, in a shallow dish. In a small bowl stir together sugar, 1-1/2 teaspoons of the orange peel, salt, and pepper. Sprinkle mixture evenly over fish (not on skin side); rub in with your fingers. Cover and marinate in the refrigerator for 8 to 24 hours.
  2. Meanwhile, for salsa, in a small bowl stir together remaining 1 teaspoon orange peel, the orange, pineapple, cilantro, shallot, and jalapeno pepper. Cover and chill until ready to serve or up to 24 hours.
  3. Drain fish, discarding any liquid. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish, skin side down, on greased grill rack over drip pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
  4. To serve, cut fish into four serving-size pieces, cutting to but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish away from skin. Serve fish with salsa. Makes 4 servings.
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Nutrition Facts (Caramelized Salmon with Orange-Pineapple Salsa)

  • Per serving:
  • 258 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 81 mg chol. ,
  • 688 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 17 g sugar ,
  • 32 g pro.
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