Prep 5 mins
Cook 20 mins
Salmon is one of the world's healthiest foods. Rich in omega-3 fatty acids, selenium, vitamins D and B12, and protein, it's an absolute powerhouse of good nutrition. Better yet, it tastes great! Perfect for the hot days of summer the sweet orange-ginger glaze has just a tinge of heat from hot pepper flakes. If you prefer, an indoor grill or saute pan can be used to cook the salmon. From a Diabetes Health newsletter.
- 59.14 ml lime juice (about 2 large limes)
- 59.14 ml light orange juice
- 59.14 ml low-sugar orange marmalade
- 9.85 ml freshly grated ginger or 4.92 ml powdered ginger
- 2.46 ml dried mustard
- 0.25 ml salt
- 0.25 ml hot pepper flakes
- 9.85 ml butter
- 4 (566.99 g) salmon fillets, rinsed and dried
- Combine the lime juice, orange juice, orange marmalade, ginger, mustard, salt and pepper flakes in a small saucepan and bring to a boil. Reduce the heat and simmer on low heat for 5 minutes. until reduced to almost half. Remove from heat; swirl in the butter. Set aside.
- While sauce is cooking, place salmon on a hot grill and cook for 5 minutes per side, or until fish flakes easily when tested with a fork.
- Spoon sauce across salmon and serve.
I didn't measure the lime juice. I used 2 limes. The sauce was too sour. Maybe the limes gave more than 1/4 cup. I'll try it again and maybe use less lime juice. Thanks Crafty Lady :) Made for Cookbook tag game
Wonderful, quick to put together and a beautiful blend of flavours. I made the full quantity of sauce for two servings and really glad I did because it went really well over the vegies as well.
Other than cutting the recipe in half for the 2 of us, I pretty much followed the recipe & we thoroughly enjoyed this salmon! I did use the fresh ginger & thought the citrus combo was great! Definitely a keeper of a recipe! Thanks for sharing it! [Made & reviewed for one of my group mates in the current Aus/NZ Recipe Swap]