2 tablespoons orange juice
1 tablespoon finely chopped fresh basil leaves*
1 tablespoon freshly grated orange zest
1 tablespoon garlic pepper
3 (12-ounce) fresh salmon fillets, each cut crosswise into 2 pieces
6 tablespoons sliced almonds, toasted, if desired
Basil leaves, if desired
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Combine butter, orange juice, chopped basil leaves and orange zest in small bowl; reserve 3 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
Place fish onto grill. Grill, turning once, 10-12 minutes or until internal temperature of fish reaches at least 145°F. and edges flake easily with fork.
To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves, if desired.
*Substitute 1 1/2 teaspoons dried basil.
- Grilling individual pieces of salmon fillet makes turning the fish much easier during grilling. Be sure to have a good, long-handled metal spatula to lift and turn each piece.
- To toast sliced almonds, heat oven to 350°F. Spread almonds onto ungreased shallow bakingl pan. Bake 5-8 minutes, stirring occasionally, or until golden brown.
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