Chez Piggy's Salmon With Citrus Glaze
Source of Recipe
"The Chez Piggy Cookbook" by Victoria Newbury
List of Ingredients
* 2 tablespoons orange zest
* 1 tablespoon lime zest
* 1 1/4 cup dry white wine
* 3/4 cup orange juice
* 1/4 cup lime juice
* 1/4 cup lemon juice
* 1/4 cup brown sugar
* 1 1-inch piece fresh ginger, sliced
* 6 salmon fillets (each 6 ounces), grilled or pan-friedRecipe
Blanch zest in boiling water, then remove from water and set aside. To make the citrus glaze, place remaining ingredients, except salmon, in a small saucepan, and cook over medium heat until reduced to one-third. Strain through a fine sieve. If salmon is pan-fried, remove it from pan. Pour off excess oil, and deglaze pan with citrus glaze. Pour glaze over salmon, and garnish with zest. Serves 6.
Tip: To cook salmon, rub both sides of the fillets with olive oil, then grill or pan-fry.
Citrus-Ginger Marinade
* 2/3 cup frozen pineapple-orange juice concentrate, thawed
* 2 tablespoons hoisin sauce
* 1 tablespoon dark brown sugar
* 1 tablespoon grated gingerroot
* 1/4 teaspoon crushed red pepper flakes
In a small bowl, combine all ingredients; mix well. Pour mixture over pork cutlets, pork tenderloin, boneless skinless chicken breast halves, shelled deveined shrimp or chicken or pork cubes for kebobs. Let stand at room temperature for 15 minutes to marinate. Makes 2 cup (enough for 4 servings of meat.)
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