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Fajita Frenzy olive oil brings the taste of Southern California to this fresh salmon dish. Sent to us from Lila in La Jolla, CA
Ingredients:
- ¼ C TOOC Fajita Frenzy Olive Oil
- ½ C Fresh squeezed orange juice
- 1 T TOOC Habanera Olive Oil
- ¼ C Garlic, minced
- 2 t grated lime zest
- Sea salt to taste
- 4 (5oz) Salmon steaks
Preparation:
Stir together first 5 ingredients in a bowl to create marinade. Place salmon in a shallow baking dish and coat well with ½ marinade mixture. Cover and refrigerate 2-4 hours turning several times to redistribute the marinade.
Preheat grill and lightly oil the grate. Cook salmon over indirect heat 5-7 minutes per side or until the fish easily flakes with a fork. Do not over ook! Baste frequently with reserved marinade. Serve immediately.
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This dish goes great with the following products:
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