{"id":1408,"date":"2015-01-26T15:16:50","date_gmt":"2015-01-26T22:16:50","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1408"},"modified":"2015-04-03T14:32:41","modified_gmt":"2015-04-03T20:32:41","slug":"citrus-salmon","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/citrus-salmon.html","title":{"rendered":"Citrus Salmon"},"content":{"rendered":"<p style=\"text-align: left\" align=\"CENTER\"><em>This is one of those recipes that will cinch your reputation as a GREAT cook! \u00a0(Don&#8217;t tell anyone how easy it is!)<\/em><\/p>\n<p align=\"LEFT\"><b>Salmon Ingredients:<\/b><\/p>\n<ul>\n<li>1 4 \u2013 5 lb whole boneless, skinless salmon fillet<\/li>\n<li>3 oranges<\/li>\n<li>Orange Herb Butter<\/li>\n<li>OJ Honey Mustard Sauce<\/li>\n<li>crackers<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Salmon Directions:<\/b><\/p>\n<ol>\n<li>Slice oranges \u00bd inch thick.<\/li>\n<li>Preheat barbecue grill for high heat. Or use a hot charcoal grill.<\/li>\n<li>Brush inside side of the salmon with the Orange Herb Butter.<\/li>\n<li>Place salmon on grill, basted side down.<\/li>\n<li>After about 5 minutes, generously baste the top (outside).<\/li>\n<li>Place the orange slices on the grill.<\/li>\n<li>Turn the salmon over, placing it on the orange slices, basted side down.<\/li>\n<li>Cook for about 5 more minutes.<\/li>\n<li>Remove from grill and transfer to baking sheet. (<strong>Salmon will be under cooked<\/strong>.)<\/li>\n<li>Brush on more basting sauce.<\/li>\n<li>At this point the salmon may be refrigerated or frozen.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>To serve: <\/b><\/p>\n<p align=\"LEFT\">Heat 10 minutes in 400\u00b0 oven. Broil to brown if necessary. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.<\/p>\n<p align=\"LEFT\">Take to the party on serving platter with basket of crackers and bowl of sauce. \u00a0Bring small knife and fork for salmon and spoon for sauce.<\/p>\n<p align=\"CENTER\"><b>Orange Herb Butter<\/b><\/p>\n<p align=\"LEFT\"><b>Orange Herb Butter\u00a0<\/b><b>Ingredients:<\/b><\/p>\n<ul>\n<li>\u00bd c unsalted butter (1 stick)<\/li>\n<li>\u00bd tsp grated orange zest<\/li>\n<li>2 tsp fresh orange juice<\/li>\n<li>1\/4 tap cayenne pepper<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>1\/2 tsp coarse salt.<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Orange Herb Butter Directions:<\/b><\/p>\n<p align=\"LEFT\">Mash together butter, grated orange zest, fresh orange juice, cayenne pepper, garlic, and salt.<\/p>\n<p align=\"CENTER\"><b>OJ Honey Mustard Sauce<\/b><\/p>\n<p align=\"LEFT\"><b>OJ Honey Mustard Sauce Ingredients:<\/b><\/p>\n<ul>\n<li>1\/3 c orange juice<\/li>\n<li>1 c mayonnaise<\/li>\n<li>1\/4 c Dijon mustard<\/li>\n<li>2 Tab honey<\/li>\n<li>1 Tab white vinegar<\/li>\n<li>1\/8 tsp paprika<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>OJ Honey Mustard Sauce Directions:<\/b><\/p>\n<ol>\n<li>Mix well.<\/li>\n<li>Refrigerate.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Source: <\/b>Martha Stewart Everyday Food \u2013 June 2012,\u00a0Florida Citrus<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is one of those recipes that will cinch your reputation as a GREAT cook! \u00a0(Don&#8217;t tell anyone how easy it is!) Salmon Ingredients: 1 4 \u2013 5 lb whole boneless, skinless salmon fillet 3 oranges Orange Herb Butter OJ Honey Mustard Sauce crackers Salmon Directions: Slice oranges \u00bd inch thick. Preheat barbecue grill for &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/citrus-salmon.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Citrus Salmon&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,21],"tags":[80],"class_list":["post-1408","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-seafood","tag-vpwl-dec-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1408"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1408\/revisions"}],"predecessor-version":[{"id":2321,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1408\/revisions\/2321"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}