1 1-1/2- pound fresh or frozen salmon fillet (with skin), cut 1 inch thick
2 tablespoons sugar
1-1/2 teaspoon s finely shredded orange peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray
1 teaspoon finely shredded orange peel
2 oranges, peeled, sectioned, and chopped
1 cup chopped fresh pineapple or canned pineapple tidbits (juice pack), drained
2 tablespoons snipped fresh cilantro
1 slice d green onion
1 fresh jalapeno pepper, seeded and finely chopped
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Let's Make It
1. Thaw fish, if frozen. Cut into 6 serving-size portions. Rinse fish; pat dry with paper towels. In a small bowl, stir together sugar, orange peel, salt, and pepper. Sprinkle sugar mixture evenly onto salmon, sugar side up, in a glass baking dish. Cover and chill for 8 to 24 hours.
2. Coat an unheated grill rack with nonstick cooking spray. Prepare grill for indirect grilling. Test for medium heat above drip pan. Drain salmon, discarding liquid. Place salmon pieces, skin sides down, on the grill rack over the drip pan. Cover; grill for 14 to 18 minutes or until fish flakes easily when tested with a fork.
3. If desired, carefully slip a metal spatula between fish and skin; lift fish up and away from skin; discard skin. Serve fish with Citrus Salsa.
Citrus Salsa: In a small bowl, orange peel; oranges, chopped fresh pineapple or canned pineapple tidbits (juice pack), fresh cilantro; green onion; and jalapeno pepper. Cover and chill until ready to serve or up to 24 hours.