The acid in the marinade can help break down the muscle fibers in the salmon, resulting in a more tender and delicate texture. It works by denaturing the proteins in the fish, making it easier to bite and chew.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Other |
| Preparation | Moderate |
| Calories | 405 |
| Fat | 18.4g |
| Saturates | 2.6g |
| Protein | 36.7g |
| Carbs | 31.1g |
| Sugars | 17.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFZest and juice 2 lemons, 3 limes and 1 orange. Slice the remaining citrus and set aside. Crush the garlic. Finely chop the dill. In a bowl, combine the marinade ingredients.
Place the salmon fillets in a shallow dish and pour the marinade over, making sure the fillets are well coated. Allow the salmon to marinate in the refrigerator for maximum 30 minutes. Remove the salmon from the marinade and discard any excess marinade.
Preheat the grill to a medium-high heat, around 200-230°C. Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the citrus slices until charred then set aside.
Place the seasoned salmon fillets skin-side down directly on the grill grates. Close the grill lid and let the fillets cook for approx. 4-6 minutes, depending on their thickness. Avoid flipping the salmon too soon to prevent it from sticking to the grill. Carefully flip the salmon and grill for an additional 4-6 minutes, or until the salmon is cooked to your desired level of doneness. The internal temperature should reach approx. 57-60°C for medium-rare to medium.
Once cooked, remove the salmon fillets from the grill and transfer them to a serving plate along with the grilled citrus slices. Scatter over the microgreens and serve.
