Around the Orange Bee we just can’t seem to escape from our leisurely evenings. Leisurely evenings and food blogging are not simultaneous. I know from reading other food blogs that preparing the meal, photographing it and serving it before it becomes cold or your family loads up and heads to the nearest fast food joint, is a challenge we face regularly. I don’t encounter this dilemma when I bake or make a little something simple; but when a meal is in the mix, and hungry family is lurking, the pressure is on. I attempt to not put my family through this scenario too often.
On the evening I made this scrumptious salmon it was only my man Dan and me, sipping our respective beer and wine and enjoying yet another evening on the porch, taking in the view, tossing a ball for the Border Collie, and watching the sun set. What the sun is setting??????? Oh dear, gosh, goodness, throw that fish on a plate and shoot it! It was a little frantic there for a moment, but the fish is a must try! We topped a caesar salad with our salmon. The fish is light, healthy, garlicky and fresh to the palate. We enjoyed every last bite as we watched the sun slip beyond the horizon.
Grilled Rosemary Salmon
Salmon filet for 2
1/2 cup orange juice
1/2 cup canola oil
Rosemary-Garlic Paste (recipe follows)
2-3 tbsp. fresh rosemary
1/2 tsp. rosemary, chopped
3 garlic cloves, crushed
1/2 tsp. salt
Whisk together orange juice and oil and pour over salmon, be sure salmon is completely covered. Refrigerate for 2 hours turning frequently.
Heat grill to HOT. Grill salmon until meat begins to flake. I do not flip my fish when grilling. I buy fillets with the skin still on and place my fish skin side down on the grill, allowing it to cook until done. Be sure not to overcook your fish. Serve as an entrée or as a topper to Caesar salads.