I recommend to use a little bit more orange juice. I used slightly more than 1/2 cup ... But apart from that it was delicious :) Added this to my personal "cookbook" too.
Salmon with Orange-Fennel Sauce
The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in an airtight container until ready to use.
More From Cooking Light
- Calories: 244
- Calories from fat: 39%
- Fat: 10.7g
- Saturated fat: 2.5g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 2.5g
- Protein: 31.3g
- Carbohydrate: 3.8g
- Fiber: 0.4g
- Cholesterol: 80mg
- Iron: 0.7mg
- Sodium: 214mg
- Calcium: 28mg
- 2 teaspoons grated orange rind
- 1/2 cup fresh orange juice
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fennel seeds, crushed
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.
- Prepare broiler.
- Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
- Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.
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