Until recently my family never ate salmon. We had been scared by eating strong tasting tinned salmon from the grocery store. However, after reading up on fish and watching several cooks who prepared salmon I decided that we needed to bravely explore the world of seafood and I would say that it has been quite successful. We now quite enjoy salmon. On that note I would say that they salmon was okay. I found the glaze to be a little strong tasting, however my kids really liked it. They kept asking for more dipping sauce. So all I can tell you it so try and see if you like it.
Triple Citrus Glazed Grilled Salmon
Original Recipe the Neely's
Ingredients
Triple Citrus Glaze:
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
Grilled Salmon:
Extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
Kosher salt and freshly cracked black pepper
Directions
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.
Salmon:
Heat a grill to medium-high heat.
Reserve some glaze to use as dipping sauce. 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. Serve the reserved glaze alongside as dipping sauce.
Triple Citrus Glaze:
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
Grilled Salmon:
Extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
Kosher salt and freshly cracked black pepper
Directions
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.
Salmon:
Heat a grill to medium-high heat.
Reserve some glaze to use as dipping sauce. 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. Serve the reserved glaze alongside as dipping sauce.
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