Recipe: Citrus-Glazed Grilled Salmon (In the Kennedy's Kitchen)

CITRUS-GLAZED GRILLED SALMON

"Served this attractive dish often at the Kennedys' during the summer months. In fact, it was the main course at the luncheon for Rose's 100th birthday. The whole family was there, including Jackie, John and Caroline, who always paid their respects. A telegram even arrived from Pope John Paul II, which thrilled Rose.

The secret to cooking fish is very simple: Don't overcook it. I always served this gorgeous salmon with a vegetable couscous salad and some baby salad green."

1 1/2 to 2 pounds center-cut salmon fillets, skinned
2 tablespoons butter
1 orange, cut into 8 slices
1/2 cup fresh-squeezed orange juice
1 tablespoon balsamic vinegar
1 tablespoon finely chopped pickled ginger
1/4 cup sugar
3 tablespoons Grand Marnier

Light a hot fire in a barbecue grill or set your gas grill to hot. At the same time, preheat your oven to 375 degrees F. Cut the salmon fillets into 4 equal pieces.

TO MAKE THE CITRUS GLAZE:
In a large, nonreactive, ovenproof skillet, melt the butter over medium-high heat. Add the orange slices and brown lightly on both sides, about 1 minute per side.

Add the orange juice, balsamic vinegar, pickled ginger and sugar. Bring to a boil, stirring to dissolve the sugar. Boil for 3 to 4 minutes to reduce to a syrup thick enough to coat the back of a spoon. Remove from the heat and stir in the Grand Marnier. Set the citrus glaze aside in the pan.

TO COOK THE SALMON:
When fire is hot, sear the salmon fillets meaty side down for 3 to 4 minutes, until nicely browned with grill marks. Transfer the salmon fillets skin side down to the skillet holding the citrus glaze and baste to coat.

Place in the oven and bake for 7 to 8 minutes, or until cooked through but still moist.

Serve with the remaining glaze drizzled over the fish. Garnish with the orange slices.

Chef's note:
There are many varieties of salmon; some are better than others but all offer very good eating. While farmed salmon is acceptable, wild is a real treat. Most comes from the Pacific, where varieties include coho; chinook or king, which is the largest of any salmon; and Copper River and sockeye, both of which are leaner and exceptionally dark in color.

Makes 4 servings
Source: In the Kennedy Kitchen: Recipes and Recollections of a Great American Family by Neil Connolly