Grouper sandwiches on a dock in Florida incites basically the happiest feelings ever to me. They aren't anything out of this world special but they symbolize warmth, relaxation, and no worries. Eating a grouper sandwich anywhere outside of Florida would be a sacrilegious act. Which is why I'm not showing you a recipe for Grouper right now. Instead, as I did my post vacation grocery shopping, I flocked to the salmon. I love eating salmon because it makes me feel healthy and therefore, I can get away with eating double portions. I also love it because there is so much that you can do with it in terms of seasoning. Still feeling that Florida wind in my sails, I opted for a more fresh and "summery" version of Salmon with orange and ginger notes. I ate this salmon pretty much straight for 4 days. It's amazing to use the cold leftovers in salads.
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
4 cloves garlic, finely chopped
1 tablespoon fresh minced ginger
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 salmon steaks (about 6-7 ounces each)
sliced oranges for garnish
Preheat the oven to 400 degrees F. In a medium sized bowl combine orange juice, vinegar, garlic, ginger, and salt and pepper. In a oven safe skillet, heat olive and sprinkle salmon with salt. Place the fillets flesh side down. Cook for 1-2 minutes and then turn fish over and cook on the other side for 1 minute. Pour the orange and balsamic marinade around the fish and place the skillet in the oven for 10 - 12 minutes. The salmon should be done with the meat is flaky and slightly pink. Serve immediately with orange slices for garnish.