Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 salmon fillets, 6 ounces each
- ½ cup balsamic vinegar
- ½ cup orange juice concentrate
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- ½ cup olive oil
Directions
Combine balsamic vinegar, orange juice concentrate, lemon juice and Dijon mustard.
Whisk ingredients together.
Slowly add the olive oil in a thin, steady stream to the balsamic citrus marinade while continually whisking.
Add salmon fillets to the marinade and refrigerate for 1 – 2 hours.
Remove salmon from marinade, and reduce the marinade by approximately half.
Preheat grill.
Place salmon fillets on hot grill at the 10 o'clock position, after 2 minutes turn the salmon to the 2 o'clock position and cook about 2 more minutes.
Flip salmon over and baste with remaining balsamic citrus marinade.
Cook an additional 4 – 5 minutes, if necessary cover with aluminum pan to help cook salmon completely.
If desired, baste salmon again with remaining marinade.