Entrée – Seafood
Smoked Orange Salmon
This recipe was inspired by
Robert Randolph, of West Warwick, RI (USA).
two dinner portions
salmon fillet, skinless, cut into 2 pieces
Thoroughly combine the marmalade, smoke and beer.
Place in a zipper bag with the salmon at least 2 hours or overnight.
Place salmon on a broiler rack set at 400°F.
Cook for 5 minutes. Turn over and coat with remaining marinade and cook for an additional 5 minutes.