Recipe by Nyteglori
Easter 2007. This recipe was a big hit with my family.
Top Review by Chef Kate
I was a little worried that this might be a bit too sweet. Wrong! It's great! Four people tasted it tonight. All four loved it. One thought it absolutely perfect. Another thought the marinade would be fantastic on chicken. Two of us loved it but want to add a little hit of heat next time--not too much but just a hint of cayenne or chipotle or the like. Clearly, this will become part of the regular repertoire. Thanks so much for sharing, Nyteglori!
- 59.14 ml basil
- 44.37 ml fresh ginger
- 2.46 ml black pepper
- 29.58 ml Grand Marnier
- 1814.36 g fresh salmon
- 73.94 ml fresh grated orange peel
- 2 shallots, minced
- 9.85 ml cornstarch
- 118.29 ml low sodium soy sauce
- 118.29 ml Grand Marnier
- 236.59 ml maple syrup
- 2 small oranges, sliced thin
Directions See How It's Made
- If you use dry rind instead of fresh you will need to rehydrate it with orange just for the best results.
- Wash salmon and pat dry.
- Combine ginger, basil, pepper, rind and shallots.
- Lightly brush salmon with Grand Marnier. Coat salmon on both sides with herb mixture and refrigerate overnight (at least 4 hours).
- Preheat oven to 350°F.
- Dissolve cornstarch in enough hot water to make a smooth paste. Slowly whisk in liquid glaze ingredient. Whisk until smooth.
- Place salmon in shallow baking dishes. Spoon glaze over fish.
- Cook until done (about 20 minutes for 1 inch fillets or 25 for 2 inch fillets. )Baste the fish once or twice during cooking It should flake easily.
- Decorate with orange slices. Shown in the picture here with a lemon pig.
- To make a lemon pig - choose the snout end of the pig and decide which will be the bottom. Cut the bottom off so the pig will sit flat. At the snout end cut two flaps for the ears. Pull them out a little so the will stand out but not too much or it will break. Use cloves for the eyes.