Citrus Infused Salmon With a Citrus Pepper Crust.

We love to soak all our seafood in citrus marinades, but this combo of marinade and dry rub was a special treat! We used our indoor Foreman "infusion" grill, that unfortunately is no longer made but I'm sure any grilling application would produce similar delicious results.

• Ready In: 50 mins
• Serves: 2-4

Ingredients

• 2 -4  salmon fillets (8 oz per person is plenty)

• Wet ingredients

• 1  cup  orange juice
• 1 -2  lemon, juice and zest of (be sure to set some zest aside for dry rub as well.)
• 1⁄4 cup olive oil

• Dry ingredients

•  lemon pepper ("Dash" makes a great product)
•  lime pepper
•  fresh coarse ground black pepper (black, white and pink)
•  chopped garlic

Directions

1. This is not chemistry -- all ingredients can be adjusted to personal preference.
2. Generously sprinkle filets with various peppers and rub in, massaging gently.
3. Soak in marinaded with rubbed side up for approximately 1/2 hour.
4. Place filets on grill surface(same side up) and coat top with a bit more marinade, then "crust" with more peppers and the lemon zest.
5. This makes a wonderful light main dish, recommend serving with couscous, over a bed af steamed greens. Leftovers are fabulous the following day also, as a chilled lunch salad!