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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:
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1/2 c. |
orange marmalade |
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1/2 tsp. |
liquid smoke |
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1/2 c. |
beer |
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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.
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