Triple Citrus Glazed Grilled Salmon (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3/4 cup fresh orange juice |
1/4 cup fresh lemon juice |
1/4 cup fresh lime juice |
1/4 cup chicken stock |
1 garlic clove, minced |
2 tablespoons orange marmalade |
2 tablespoons soy sauce |
1 tablespoon rice wine vinegar |
1 tablespoon light brown sugar |
1 tablespoon butter |
pinch kosher salt and freshly cracked black pepper |
extra-virgin olive oil, for brushing |
4 (6-ounce, 1-inch thick) salmon fillets |
kosher salt and freshly cracked black pepper |
Directions:
1. Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
2. Salmon:
3. Heat a grill to medium-high heat.
4. Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
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