This is a recipe for your succulent seafood contest. I like to use our local fresh-caught salmon as much as possible, but wild Alaska salmon is available everywhere and is equally delicious. This is a very pretty dish, and only needs a vegetable for a complete meal.
Citrus Glazed Salmon with Pecan-Citrus Rice Recipe
- 4 salmon fillets about 4 oz. each
- 1 orange juiced
- ½ grapefruit juiced
- 1 tsp. fresh ginger grated
- 1 clove garlic finely minced
- 1 tsp. rosemary finely minced
- ¼ tsp. white pepper
- Preheat broiler.
- Place aluminum foil on broiler pan and spray foil with cooking spray.
- Combine orange juice, grapefruit juice, ginger, garlic, rosemary and pepper and brush on both sides of salmon.
- Let salmon stand for 10 minutes.
- Meanwhile, start rice.
- In large saucepan or rice cooker, combine rice, juice and zest of orange, salt and water.
- Cover and cook for about 30 minutes, until rice is tender.
- Place salmon on broiler pan and brush with additional citrus mixture.
- Broil, turning once, for 8-10 minutes per side, brushing again with citrus mixture when it is turned.
- Fish should flake easily with a fork.
- Combine cooked rice with pecans and serve alongside salmon.
- Garnish with grapefruit sections, if desired.
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