Salmon With Citrus-Mint Gremolata
February 10, 2014
"From a friend's sister. Nice combination of flavors. Serve with rice."
- Serving Size: 1 (453.9 g)
- Calories 651
- Total Fat - 28.1 g
- Saturated Fat - 5.7 g
- Cholesterol - 225.4 mg
- Sodium - 201.3 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 1 g
- Sugars - 13.7 g
- Protein - 79.7 g
- Calcium - 68.4 mg
- Iron - 3.4 mg
- Vitamin C - 60 mg
- Thiamin - 1 mg
Mix mint, orange and lemon peel; set aside.
In a small bowl, stir together orange juice concentrate and lemon juice.
Rinse fish and pat dry.
Preheat oven broiler.
In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes.
Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
6. Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
Transfer fish to plates or a platter. Keep warm.
To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.
Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.
Tips & Variations
No special items needed.