Start to finish: 20 minutes, plus 1 hour of marinating time
Serves 4
1 lemon
1 orange
3 tablespoons olive oil
Kosher salt and freshly ground pepper to taste
4 (6- to 8-ounce) salmon fillets
¼ cup mayonnaise
Zest and juice both the lemon and the orange. Mix together the two zests, then remove 1 teaspoon of the combined zest and set aside. In a small bowl, whisk together the olive oil and the citrus juices with the remaining zest. Season the marinade with salt and pepper. Place the salmon fillets in a baking pan and pour the marinade over the fish, turning to coat evenly. Marinate in the refrigerator for 1 hour.
Meanwhile, combine the mayonnaise and the reserved teaspoon of zest, and season with salt and pepper. Set aside.
Preheat the broiler. Transfer the salmon to an oiled, rimmed baking sheet, separating the pieces. Discard the marinade.
Broil the salmon for 8 to 10 minutes until it is just cooked through and remove from the oven (the fish will continue to cook a bit after it is removed from the oven, so take it out just before it’s done to your liking). Transfer to individual plates, and top each piece with a spoonful of the sauce.
Nutrition information per serving: 557 calories; 337 calories from fat; 37 g fat (9 g saturated; 0 g trans fats); 116 mg cholesterol; 231 mg sodium; 8 g carbohydrate; 2 g fiber; 5 g sugar; 46 g protein.
Katie Workman, Associated Press
