Citrus Glazed Salmon with Pecan-Citrus Rice


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This is a recipe for your succulent seafood contest. I like to use our local fresh-caught salmon as much as possible, but wild Alaska salmon is available everywhere and is equally delicious. This is a very pretty dish, and only needs a vegetable for a complete meal.

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Ludington, MI

Serving Size / Yield

4 servings


  • Fish:
  • 4 salmon fillets (about 4 oz. each)
  • juice of 1 orange
  • juice of 1/2 grapefruit
  • 1 tsp. grated fresh ginger
  • 1 clove garlic, finely minced
  • 1 tsp. finely minced rosemary
  • 1/4 tsp. white pepper
  • Rice:
  • 1 C. brown rice
  • juice and zest of 1 orange
  • 1/2 tsp. salt
  • 3 C. water
  • 1/2 C. chopped, toasted pecans
  • optional garnish: grapefruit sections

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Preheat broiler. Place aluminum foil on broiler pan and spray foil with cooking spray. Combine orange juice, grapefruit juice, ginger, garlic, rosemary and pepper and brush on both sides of salmon. Let salmon stand for 10 minutes. Meanwhile, start rice. In large saucepan or rice cooker, combine rice, juice and zest of orange, salt and water. Cover and cook for about 30 minutes, until rice is tender. Place salmon on broiler pan and brush with additional citrus mixture. Broil, turning once, for 8-10 minutes per side, brushing again with citrus mixture when it is turned. Fish should flake easily with a fork. Combine cooked rice with pecans and serve alongside salmon. Garnish with grapefruit sections, if desired.

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