Light Fruit and Nut Granola
A delicious granola without the fat can be made with spelt, flax seeds, and pecans!
Read MoreCitrus Salmon
Drescription
This light flavorful dish has become a real staple in my dinner repertoire. It’s Olu’s favorite meal and I’ve cooked it so often I could probably make it in my sleep! One of the joys of cooking is being able to improvise, and so I vary the amount of each ingredient I put in the citrus marinade. I taste and adjust the recipe to whatever I prefer that day. I also like to give the sauce, made from the marinade, a lot of time to simmer so that it has a chance to really thicken. I’ll have it on the stove bubbling away while the fish is broiling.
Ingredients
- 1 cup orange juice
- 1 cup brown sugar
- 3/4 cup low-sodium soy sauce
- 1 tablespoon ground white pepper
- 1 teaspoon salt
- 1 tablespoon white wine vinegar
- 1 bunch scallions, thinly sliced
- 1 pound skin-on salmon fillets
Directions
- Combine the orange juice, brown sugar, soy sauce, pepper, salt, vinegar and scallions in a large bowl and whisk well.
- Pour about half of this mixture into a baking dish and add the salmon fillets; make sure they are completely covered with the marinade. Cover and refrigerate for 20 minutes.
- Pour the remaining marinade mixture into a small saucepan. Cook over low heat for 25 to 35 minutes until thickened.
- Preheat the broiler.
- Cover the bottom of a flameproof casserole dish with a tiny bit of the liquid in which the salmon was marinated (discard the rest of the marinade liquid). Place the marinated salmon in the dish, skin side down, and broil for about 12 minutes or until the salmon flakes when tested with a fork.
- Pour the sauce over the salmon and serve immediately.
