I dislike cooking fish in the house because of the odor it leaves behind, so I’ve been doing more and more barbecuing of fish. I also tend to cook the flash frozen fish, as I seldom plan ahead enough these days for fresh fish it seems. I’ve been finding some good recipes in What’s for Dinner: 200 Delicious Recipes That Work Every Time
I cooked these tonight with the wild salmon from Costco, which comes frozen in individual packets. Two packets feed 3 of us, with a bit of leftover if one of us is not overly hungry. Fish is becoming one of my “Quick what’s for dinner?” meals. I thaw the packets in water for half an hour or so, do a quick marinade, the grill. In the meantime, I can throw together a vegetable or two and some rice or pasta or potato side dish.
Tonight I did steamed broccoli and baked potatoes. (When I’m in a hurry, I scrub the potatoes then pierce with a knife, then microwave a few minutes each till just done. Then I throw them in the oven or on the grill to get the crispy skin we like. Voila–dinner in pretty short order, even when starting with frozen fish!
Quick Marinated Salmon
Ingredients
Marinade:
- 2 Tbs lemon juice
- 2 Tbs orange juice
- 1 Tbs olive or canola oil
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- 3-4 salmon steaks
Caper-Dill Sauce
- 1/2 cup mayonnaise
- 1/4 cup yogurt
- 1 tsp lemon juice or more…
- 1 tsp dried dill
- 1 tsp capers, drained
- 1/4 tsp sugar
- salt and pepper to taste
Instructions
- Mix up the marinade. Put the salmon steaks in a shallow dish and cover with the marinade. Marinate for 15 minutes or so, turning now and then. Mix up the caper-dill sauce while the salmon marinates and preheat the grill.
- Put the fish on the grill skin-side down and cook for a few minutes, covered. Then brush some of the marinade on and cook a few more more minutes until it flakes a bit with a fork. The skin will stick to the grill and your salmon is ready to eat!
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