- By: Ross Mavis
The addition of Scotch whiskey to this orange juice and green onion marinade is the perfect marriage uniting a traditional Scottish fish and beverage.
1/2 cup (125 mL) orange juice
1/3 cup (75 mL) scotch whiskey
1/4 cup (50 mL) green onions, chopped
1/8 cup (24 mL) maple syrup
1 orange, zested (rind)
1 tablespoon (15 mL) Dijon mustard, grainy
2 teaspoons (10 mL) Worcestershire sauce
2 teaspoons (10 mL) black pepper
1 teaspoon (5 mL) salt
4 7-oz (200 g) Atlantic salmon fillets
Parsley for garnish
Combine all ingredients except for salmon in a glass bowl and blend well. Place fillets in a glass baking dish and cover with the marinade. Refrigerate for about 4 hours, turning fish at least once.
Preheat the broiler. Remove salmon from marinade and broil for 8 minutes, turning once. Be careful fish does not burn. Serve with parsley garnish.