Entrée – Seafood
Smoked Orange Salmon

This recipe was inspired by
Robert Randolph, of West Warwick, RI (USA).

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Yield: two dinner portions

Ingredients:

1/2 c.	orange marmalade
1/2 tsp.	liquid smoke
1/2 c.	beer
1 lb.	salmon fillet, skinless, cut into 2 pieces

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Procedure:
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.