Spice up a weeknight meal with this sweet-hot, citrusy salmon dish. Using frozen individually packaged salmon fillets is a great option for convenient dinners and saves you a last-minute stop at the fish market.
1/4 cup chopped fresh cilantro
1/4 cup thawed orange juice concentrate, undiluted
1 teaspoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium jalapeño pepper, seeded and minced
4 (6-ounce) salmon fillets (1 1/4 inches thick)
How to Make It
Combine first 8 ingredients in a small bowl; stir well with a whisk.
Place fish in a shallow dish; pour orange juice mixture over fish, reserving 1 tablespoon orange juice mixture. Cover and marinate in refrigerator 15 minutes.
Remove fish from marinade; discard marinade. Place fish, skin sides down, on grill rack coated with cooking spray; grill 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill, and brush evenly with reserved 1 tablespoon orange juice mixture.
Oxmoor House Healthy Eating Collection
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I tried this recipe to go along with my first try at sous vide cooking. I bought a $25 temperature controller on Amazon to maintain the required temperature in my crock pot. I'm not a big fan of cilantro so I only used half as much. I let the salmon marinate in the mixture for about an hour, sealed the fish and the sauce in a zip lock baggie and put it in the crock pot - 124 degrees for 40 minutes. The end result was PERFECTLY cooked salmon. The sauce had just the right amount of sweet and spicy. The only thing I might change the next time would be to thicken the sauce a bit because the moisture from the fish thinned it out quite a bit. If you've never tried the sous vide method of cooking - it's amazing and it's easy - the only requirement is a constant temperature water bath and zip lock baggies. I used a couple of napkin holders to hold the baggies upright in the water. You put the food in the baggie and dip it in the water so the water pushes the air out of the baggie and then seal the baggie. If you leave the food in too long it's not a problem - the internal temperature never goes above the water bath. If you're cooking something like steak that needs a sear, then you sear it after you cook it - the internal temp will be exact throughout the meat.
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