Salmon With Citrus-Mint Gremolata

1. 1

   Mix mint, orange and lemon peel; set aside.

2. 2

   In a small bowl, stir together orange juice concentrate and lemon juice.

3. 3

   Rinse fish and pat dry.

4. 4

   Preheat oven broiler.

5. 5

   In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.

6. 6

   Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.

7. 7

   Transfer fish to plates or a platter. Keep warm.

8. 8

   To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.

9. 9

   Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.