With a name like “Grilled Orange-and-Bourbon Salmon” how could I not try this Cooking Light recipe? And I’m glad I did; it’s terrific. In fact, I prepared this recipe several times this summer — with both salmon and Arctic Char, of course — to test it out for a Cape Cod family vacation dinner-for-16 (yes, cooking dinner for 16 in an only-ok-equipped rental cottage should not be part of anyone’s vacation – but somehow it is for me!)
Here’s what’s great about this recipe: it’s easy to make in general and for a crowd, it’s flavorful, and is a healthy choice.
Recently, we had a bunch of family visiting with a wide range of palette preferences (meaning some would eat fish and some would not). My mom and I decided to make some chicken thighs in the crock pot for those who might not like fish, and I headed off to my favorite fish wholesaler, Pagano’s, to buy enough fish to feed 10-12.
At Pagano’s I decided to buy about 2 pounds of my favorite (and healthy) fish, Arctic char, and another 2 pounds of salmon (which I do not care for) and conduct a very informal taste-off. I prepared both the same way: first I generously salted each fillet,
With my eating habits in the doldrums, I needed inspiration…and found it in the March issue of Cooking Light. After spending a half-hour paging then surfing, I stumbled upon this recipe – then headed right to the store. Turns out, it was so good that my son actually ASKED to try some!
Even though I don’t really like cooked salmon, I found this recipe delicious as well as low-fat & low cholesterol. Plus, it’s easy & a nice change from the ‘heavy’ one-pot recipes I’ve been trying (not posted because I haven’t liked a lot of them!) In truth,