The citrus glaze recipe, provided below, may also be used to
glaze roast hams, chickens, or ducks, making it an incredibly versatile and
easy-to-prepare recipe to add to your repertoire.
Ingredients
Serves
4
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Olive oil, for brushing
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Juice of 4 navel oranges
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Zest of 1 navel orange,
cut into thin strips (optional)
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Juice of 2 limes
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½
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cup honey
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2
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slices (¼-inch each)
fresh ginger, peeled
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¼
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teaspoon crushed red
pepper flakes (optional)
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2
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scallions, thinly sliced,
plus more for garnish
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Kosher salt and freshly
ground black pepper
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4
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center-cut salmon fillets
(6 to 8 ounces each)
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Directions
- Preheat the grill to medium-high heat, and brush the grate
with olive oil. In a small
saucepan, combine the orange juice and orange zest with the lime juice,
honey, ginger, and crushed red pepper flakes. Place the saucepan over medium-high heat
and bring the mixture to a boil.
Reduce to a simmer and cook, stirring often, until the mixture has
thickened to a glaze-like consistency, 10 to 15 minutes.
- Remove the saucepan from the heat and discard the slices of
ginger. Stir in the scallions, and
season the glaze to taste with salt and black pepper. Spoon half of the citrus glaze over the
salmon fillets, coating the flesh of the fish well. Season the salmon fillets with
additional salt and black pepper.
- Arrange the salmon, skin-side-down, on the preheated grill. Grill the fish for 5 minutes. Then, spoon the remaining citrus glaze
over the salmon fillets, and continue to grill until the fish is cooked
through, another 3 to 5 minutes.
Remove the finished salmon from the grill and transfer the fillets
to a serving platter. Garnish with
a sprinkling of freshly sliced scallions and serve immediately.
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