Photo by: Randy Mayor; Melanie J. Clarke
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.
Cooking Light SEPTEMBER 2002
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.
Go to full version of
Salmon with Orange-Fennel Sauce recipe
