Try this Salmon Fillets With Basil and Orange recipe, or contribute your own.
Suggest a better descriptionPOUR the orange juice into a shallow dish that will hold the fish in single layer. Stir in the salt and add the fillets skin side up. Marinate 30 minutes.
PREPARE the basil oil, pureeing the ingredients together in a food processor or blender. Set aside 2 tbsp of the oil.
FIRE up the grill, bringing the heat to high. 1 to 2 seconds with the hand test
DRAIN the salmon, discarding the marinade. Brush the flesh side of the fish lightly with the oil that was set aside.
TRANSFER the fillets skin side up to the well oiled hot grate. Grill over high heat for 2 minutes, rotating the fillets a half turn after 1 minute for criss cross marks. Don’t touch or move the fillets except to rotate or turn because getting a good sear is essential to prevent sticking. If you get any resistance when you move the fish, add more oil to the grate.
Gently turn the fillets skin side down. Brush the cooked surface lightly with enough basil oil to glisten and continue booking for about 4 more minutes until the skin is very dark and crisp.
The salmon is done when just barely opaque with the a touch of darker translucence remaining at the center. Arrange the fillets on plates.
Drizzle the remaining oil equally over the fillets, letting some of it pool on the plates.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 153 | ||
Calories from Fat: 101 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 27.5mg | 8 % | |
Sodium 223.6mg | 8 % | |
Potassium 222.9mg | 6 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.1g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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