Boy do I have a yummy and easy dinner for you!
Many years ago my husband and I took a weekend trip to Seattle. One of the first places we visited was Pike Place Market downtown. We loved wandering thru the beautiful flowers and fresh produce. And we were so amazed by the Famous Pike Place Fish Co. This fish company is famous for throwing their fish from one worker to the other when they get a sale. There are motivational videos and documentaries about the culture of this company that are used by businesses across the country. Needless to say – we bought some fish. We packed it in a cooler and carried it on the plane back to California. That night we cooked up this citrus glazed salmon.
Now my family lives in Seattle, so we decided to take an afternoon trip to the market to pick up some more of their delicious salmon for this recipe. It is always a show when the workers start throwing those fish around! Pike Place is a must for anyone visiting the Seattle area.
For me – part of the joy of cooking are the stories and traditions. I also enjoy the experience of purchasing my food. Farmer’s Markets and groceries stores full of fun ingredients are part of the experience of food. How can you not enjoy walking thru rows and rows of beautiful colors?
Side note – Pike Place has the most beautiful flowers – for such a great price. You’ll walk out with a huge bouquet of flowers for $15. I couldn’t help but include this pic of that long corridor of fresh flowers. Pure heaven.
Transfer the zest to a blender along with 3/4 cup of brown sugar. Give it a few pulses until all is combined. When you remove the lid, it will smell divine.
Next, spray a large piece of foil with non-stick spray, layer half of your citrus slices, then your salmon filet. Season the filet with a little salt and pepper and then rub on the brown sugar and zest mixture. Top with remaining citrus slices and butter tabs. Close the foil and throw on the grill for 10-15 minutes until opaque and flakey.
The brown sugar, citrus slices, and butter create the most amazing and fragrant glaze. This will NOT last long, so I highly suggest you serve yourself up your plate first!
This is how you roll when you’ve had 3 kids in 4 years. A double stroller with a glider board. Love this family of mine!
- 1 1lb salmon fillet
- 3/4 cup brown sugar
- 1 orange
- 1 lemon
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 2 tbsp butter, sliced into 5-6 tabs
- Zest the entire lemon and the entire orange. Combine zest and brown sugar in your food processor or blender. Pulse until combined. When you take the lid off it will smell amazing!
- Place fillet on a large sheet of foil that has been sprayed with non stick spray.
- Season filet with salt and pepper
- Rub the mixture on top of the filet.
- Place the butter tabs evenly on top of the filet.
- Slice the lemon and the orange into 1/4 inch slices. Cover the surface of the filet with the slices.
- Seal the foil pack and marinate at room temperature for 45 minutes.
- Preheat grill to hot. Before cooking salmon, reduce heat to warm except for one burner.
- Place salmon opposite the hot burner and cook for 10-15 minutes until opaque and flakes easily.