Posted in Seafood, tagged marinade, salmon on July 20, 2010|
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This may just have to be my new go to salmon marinade or at least an addition to my list of favorites. Usually when I’m going to grill salmon I use either my standard soy, lime, and OJ marinade or a classic balsamic and garlic marinade. Well this one combines the best of both, and it’s incredible. A little sweetness from the balsamic (and honey) balanced by the saltiness of the soy. Delicious!
3 Tbs. Balsamic – a good aged one works best
3 Tbs. Soy – reduced sodium of course
2-3 Tbs. Extra Virgin Olive Oil
2 Tbs. Brown Sugar
1 Tbs. Honey
1) Whisk and marinate. An hour is ideal, but we don’t always have that time. Try not to marinate for more than 2-3.
2) Preheat grill to medium-high. Sear skin side down (if skin is still on) for 4-5 minutes. Flip and grill for another 2-3 minutes.
Done! Serve with freshly grilled or roasted veggies ( I like asparagus with mine) and a nice mixed green salad. Easy and healthy.
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Posted in Seafood, tagged salmon on March 25, 2010|
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Looking for a quick healthy way to incorporate Omega 3 and Vitamin D?? This is your recipe. No sauce, one pan, minimal chopping, and your main dish is ready in 15 minutes! If you have a choice, wild salmon is much better for you than farm raised salmon and it tastes so much better too. It has a higher percentage of Omega-3 fats and it has much less contaminants than farm raised salmon. Some of the studies I’ve read about the contaminants in farm raised salmon are kind of scary. If you can’t find fresh wild salmon – go for frozen wild. You might have to let it thaw during the day, but it’s better than farmed.
The combination of the citrus and the sun dried tomatoes in this recipe are surprisingly incredible! I love that it’s so easy too.
- 4 slices fresh lemon
- 4 slices fresh orange
- 2 (6 to 8-ounce) skinless salmon fillets
- Sea salt and freshly ground black pepper
- 1/4 cup diced yellow onion
- 2 tablespoons freshly chopped parsley
- 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
1) Preheat the oven to 375 degrees F.
2) In a large 9 by 13 baking dish layer lemons and oranges on the bottom. Season salmon with salt and pepper and place over the citrus.
3) In a small bowl mix the parsley, sun-dried tomatoes, onion and tomato oil. Divide mixture on top of the salmon fillet.
4) Place the baking dish in the oven and cook for 8 to 10 minutes or until flakes.
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