Project Foodie - In the Kennedy Kitchen: Citrus-Glazed Grilled Salmon

In the Kennedy Kitchen: Citrus-Glazed Grilled Salmon

Save Recipe: Citrus-Glazed Grilled Salmon

The Kennedy family has intrigued Americans curiosity for decades. Now, the Kennedy family food can intrigue our appetites thanks to "In the Kennedy Kitchen" by Neil Connolly. Don't be fooled by the strong Kennedy ties, this is a cookbook and it has lots of great recipes that are straight forward to prepare. Neil, who cooked for the Kennedy family for over a decade, has transformed the dishes he created for the Kennedy family into recipes for us to easily cook at home. Sure the book has lots of interesting Kennedy family pictures, stories and tidbits, but the food is the true star. For an example, try out today's recipe "Citrus-Glazed Grilled Salmon". No matter if you are intrigued by the Kennedy family or not, you're sure to find the recipes in this cookbook appealing.

Citrus-Glazed Grilled Salmon

From "In the Kennedy Kitchen" by Neil Connolly, DK Publishing 2007

Serves 4

I served this attractive dish often at the Kennedy's during the summer months. In fact, it was the main course at the luncheon for Rose's 100th birthday. The whole family was there, including Jackie, John, and Caroline, who always paid their respects. A telegram even arrived from Pope John Paul II, which thrilled Rose.
The secret to cooking fish is very simple: Don't overcook it. I always served this gorgeous salmon with a vegetable couscous salad and some baby salad greens.

1 ½ to 2 pounds center-cut salmon fillets, skinned
2 tablespoons butter
1 orange, cut into 8 slices
½ cup freshly squeezed orange juice
1 tablespoon balsamic vinegar
1 tablespoon finely chopped pickled ginger
¼ cup sugar
3 tablespoons Grand Marnier

1. LIGHT A HOT FIRE in a barbeque grill or set your gas grill to hot. At the same time, preheat your oven to 375 degrees F. Cut the salmon fillets into 4 equal pieces.

2. MAKE THE CITRUS GLAZE. In a large nonreactive ovenproof skillet, melt the butter over medium-high heat. Add the orange slices and brown lightly on both sides, about 1 minute per side. Add the orange juice, balsamic vinegar, pickled ginger, and sugar. Bring to a boil, stirring to dissolve the sugar. Boil for 3 to 4 minutes to reduce to a syrup thick enough to coat the back of a spoon. Remove from the heat and stir in the Grand Marnier. Set the citrus glaze aside in the pan.

3. WHEN FIRE IS HOT, sear salmon fillets meaty side down for 3 to 4 minutes, until nicely browned with grill marks.

4. TRANSFER THE SALMON fillets skinned side down to the skillet holding the citrus glaze and baste to coat. Place in the oven and bake for 7 to 8 minutes, or until cooked through but still moist. Serve with the remaining glaze drizzled over the fish. Garnish with orange slices.

Chef's Note: There are many varieties of salmon, some are better than others, but all offer very good eating. While farmed salmon is acceptable, wild is a real treat. Most comes from the Pacific, where varieties include Coho, Chinook (or king salmon, which is the largest of any salmon), and Copper River salmon, and sockeye salmon, both of which are leaner and exceptionally dark in color.

About In the Kennedy Kitchen

The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil.