- 4 fresh salmon fillets, bones and skin removed
- Grand Marnier
- orange juice
Marinate salmon in the Grand Marnier for 3-24 hours. Preheat a small amount of olive oil in a large skillet over a medium high flame. Add salmon, cook about 3 minute per side depending on thickness of fillet and desired doneness. Remove fish from the pan and add another generous splash of the liqueur (stand back, it's gonna sizzle) and a pour of the oj. Continuously whisk sauce over a high flame for 3-5 minutes. Turn heat off and continue to whisk for another 2 minutes or until slightly thickened. Pour a generous amount of sauce over fish and serve with wild rice made with 1/4 of the water substituted for oj.
The dish: Two recipes does not a kick make, but I'm loving salmon and you can expect to see more of it in the future. We much prefer salmon fillets to steaks, but I'm pretty sure you could use either. I keep a pair of tweezers that I use for nothing else than removing bones that they missed at the store. I'm down with keeping the skin on (I'll even rock out the salmon skin roll every now and again) but Kim is not really a fan so we go naked. For real ease, you can even use unseasoned frozen salmon for these recipes. This recipe is not only easy, but it only uses one pan and absolutely no salt. The prohibitionists can sleep easy because all the alcohol is cooked off.