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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