Rosemary Orange Balsamic Salmon
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman
Photo by Dane Feldman.

If, like me, you cook most nights of the week, it’s nice to have some less-grueling and time-consuming recipes. One of my favorite summer dinners is grilled fish, salmon in particular, but I grow tired of bottled marinades.

Serves 3.

What you’ll need:
1 1/2 pounds wild caught salmon
1 cup orange juice
1/4 cup balsamic vinegar
1/4 cup canola oil
Crushed rosemary leaves

Directions:
In a large glass pie pan, mix together the juice, balsamic vinegar, and oil. Wash the filets and place them in the pie pan. Spoon the marinade generously over the fish. Break up the rosemary even further with your hands over the filets. Let the fish sit in the marinade in the refrigerator for 15-20 minutes, then grill. Once grilled, cut the filets into half-pound portions, which is more optimal for serving 3 people.

Heat the extra marinade in a small saucepan to reduce to a concentration. Serve over the fish once it’s been cooked. The salmon will soak up most of the marinade on the grill, so it may taste dry without the additional sauce.

Serve with a side of baked white sweet potatoes and grilled asparagus.

What are some of your favorite grilled fish recipes and marinades?

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