Sweet Orange Salmon
Randy Mayor
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Outstanding
Eight ingredients combine in a spice rub that would also be good on pork tenderloin medallions. Serve with orange wedges.
Yield: 4 servings (serving size: 1 fillet)
Ingredients
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/8 teaspoon black pepper
- 4 (6-ounce) salmon fillets
- Cooking spray
Preparation
Preheat broiler.
Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.
Nutritional Information
- Calories:
- 303 (39% from fat)
- Fat:
- 13.3g (sat 3.1g,mono 5.7g,poly 3.2g)
- Protein:
- 36.2g
- Carbohydrate:
- 7.5g
- Fiber:
- 0.5g
- Cholesterol:
- 87mg
- Iron:
- 1mg
- Sodium:
- 235mg
- Calcium:
- 33mg
Member Ratings and Reviews
Good recipe - quick to make and very tasty. Followed a reviewer's suggestion and squeezed some of the orange juice over the top after cooking. Used the grill pan instead of the broiler- still about 8min. Served with couscous and asparagus (gave them a squirt of orange, too). Will definitely make again.10/18/09
"Has Potential" is a great description of this recipe. I had many problems with it. 1. The title makes it seem like orange should be the dominant flavor in the dish. I was surprised to find that it only calls for 1/2 tsp of orange zest. I put together the "rub" and gave it a taste. I couldn't taste the orange at all. So I went ahead and added another 1/2 tsp of zest. 2. The "rub" was impossible to rub on the salmon. It was too moist to rub; it just clumped. As a result, I didn't have enough to even cover the fillets, so I made another batch, doubling the amount of "rub". I glopped it on the salmon the best I could. The result was not great. There was too much brown sugar in the "rub." It didn't melt down at all, so we were left eating salmon grainy globs of brown sugar on it. Even after doubling the orange zest, all we could taste was the brown sugar, not the orange. It was not good. I've decided not to give up, though. The next time I make it I am going to decrease the brown sugar to 1 tbsp (or less even) and add orange juice. This will make it more of a glaze that can be brushed on instead of "rubbed" on. The orange juice will ensure even coating of the glaze and will give a boost of orange flavor. I can't wait to try it this way. But, as written, I was very disappointed in this recipe.09/13/09
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