CHEF JEFF — ONE BYTE AT A TIME: Orange-Herb SalmonOutdoors people will like recipes such as the following, from Robin Donovan’s “Campfire Cuisine.”
By: Herald Staff Report,
Outdoors people will like recipes such as the following, from Robin Donovan’s “Campfire Cuisine.”
4 fillets salmon, about 6 ounces each
1 teaspoon salt
Freshly ground pepper
Juice and zest of 1 orange
½ teaspoon each, crushed: red pepper flakes, fennel seeds
½ stick butter, cut into pieces
Prepare grill for high heat. Spray 4 squares of aluminum foil with olive oil or nonstick cooking spray. Place 1 salmon fillet on each square. Sprinkle fish with salt, pepper, orange juice and zest, red pepper and fennel seeds. Dot each fillet with butter. Bring sides of foil up around fish; fold over to seal packet tightly but leaving room for heat and steam to circulate inside. Grill until fish is just cooked through, 15 to 20 minutes.
Yield: Serves 4.
Approximate nutritional analysis per serving: 392 calories, 24 grams fat (9 grams saturated), 138 milligrams cholesterol, 3 grams carbohydrates, 39 grams protein, 668 milligrams sodium, 1 gram fiber.
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