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Fire & Rescue

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Phone: 503-823-3700

Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipe of the Week: Citrus-Roasted Salmon



Citrus-Roasted Salmon



  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground coriander seeds
  • ¼ teaspoon ground red pepper
  • 1 (6-ounce) can thawed orange juice concentrate
  • 4 (6-ounce) salmon fillets, skinned (1 inch thick)
  • Cooking Spray
  • Orange wedges (optional)
  • Flat-leaf parsley sprigs (optional)


  1. Preheat oven to 400°
  2. Combine first 9 ingredients in a bowl; brush both sides of fish with orange mixture. Reserve remaining orange mixture. Place fish on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
  3. Place remaining orange mixture in a small saucepan, bring to a boil, and cook until reduced to ½ cup (about 2 minutes). Serve with fish, and garnish with orange wedges and parsley, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons orange sauce). 


May 12, 2010


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