Wednesday, March 21, 2007

If it's warm out, we just gotta GRILL!

And what better to grill than salmon fillets? I couldn't decide what to grill, so I put together my tried-and-true Orange-Bourbon marinade. The brown sugar in the marinade reacts with the heat of the grill in giving the fillets a nice glaze, and the orange and bourbon taste is a bit sweet. It's really a great all-around marinade for a strong-flavored fish such as salmon.

By the way, this first grilling of the year turned out predictable in one way. I always need a few tries to learn how to adjust the heat. I should have turned the salmon after 4 minutes instead of 5, and turned down the heat a notch...

Served with grilled peppers and onions, and wild/ jasmine rice pilaf.

* Exported from MasterCook *

Orange Bourbon Salmon

Recipe By : Vicci
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon frozen orange juice concentrate -- thawed
2 tablespoons bourbon
2 teaspoons light brown sugar
1 tablespoon olive oil
2 medium garlic cloves -- minced
12 ounces salmon fillet

Mix first 5 ingredients in a plastic container (big enough to hold the salmon). Add the salmon and turn to coat. Refrigerate for an hour, spooning marinade over fish often.

Heat grill to medium-high. Spray fillets with cooking spray and grill until opaque.

While the fish is grilling, transfer remaining marinade to a microwave-safe glass cup or small bowl. Add 2 teaspoons water to the marinade and microwave at high for about one minute, or until it comes to a boil and boils for about 15 seconds.

After the fish is finished cooking, transfer to serving plates and drizzle with cooked marinade.

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Per serving: 322 Calories (kcal); 13g Total Fat; (40% calories from fat); 34g Protein; 7g Carbohydrate; 88mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates