This salmon dish couldn’t be easier– and it’s great for a casual weekend barbecue. The salmon may be grilled or broiled, and the sauce may be made a day or two ahead and brushed on the fish just before serving.
Wild Sockeye Salmon with Orange-Basil Sauce
1/2 cup parsley leaves
1 1/2 cups basil leaves
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1 tablespoon orange juice
1/2 teaspoon orange zest
1/2 plus 1/4 teaspoon salt, divided
1 1/4 pounds wild sockeye salmon fillet, cut in 4 pieces
1/8 teaspoon black pepper
1. Coat a broiler pan or grill rack with cooking spray; preheat the broiler of grill.
2. Combine the parsley, basil, olive oil, vinegar, orange juice, orange zest and 1/4 teaspoon salt in the blender or food processor and puree. (Add salt and pepper to taste).
1. Season the salmon with the remaining 1/2 teaspoon salt and black pepper. Place on the prepared pan/rack and cook, skin side down, for 4 minutes until very lightly browned; turn and cook another 3-4 minutes, until the fish just loses translucency in the center and the skin is crisped. To serve, turn back so the skin side faces down and brush the sauce over the top.
Makes 4 servings
Nutritional analysis for each serving: 268 calories, 31g protein, 1 g carbohydrate, 0 fiber, 15 g fat, 2 g saturated fat, 595 mg sodium1.25
omg looks incredible Marge!
Sounds delish Marge. My tweak would be to remove the skin just before serving. Salmon skin for me is a deal breaker ;0
Michael–I LOVE crisp salmon skin! (set yours aside for me, will you?)
looks delicious. we are having guests this weekend- i am going to try it !
I hope you love it– let us know how it turns out.