recipe from Food Network
Serves 4
1/4 cup orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 salmon steaks or fillets (about 6 ounces each)
Vegetable cooking spray
Serve with roasted asparagus
Place first 7 ingredients in a large sealable plastic bag. Shake well.
Add salmon and refrigerate 30 minutes to 1 hour.
Remove steaks from marinade and pat dry with a paper towel.
Coat grill with cooking spray and heat on high.
Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.
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