Maple-Soy Marinated Salmon over Orange & Olive Oil Tagliatelle

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I love fresh salmon but due to its being a cold water fish, can rarely find it in the fish markets here in Albania.  It is sometimes available in frozen form but I find that its flavor and texture just doesn’t compare with the fresh version. I had all but given up the hope of finding any so imagine my surprise in seeing some while perusing the fish counter at the supermarket this weekend.  Without a particular recipe in mind I quickly bought two fillets since “easy come, easy go” seems to be the motto here.  I’ve learned the hard way that just because something is for sale this week doesn’t guarantee that it will be available next week.

Once home I dug into the pantry and put together a simple marinade based on the ingredients I had on hand.  The marinade is easy and because you don’t want to let the fish sit in the marinade for too long, the entire meal can be put on the table in less than twenty minutes.  If you don’t have an orange, a lemon can just as easily be substituted.  The same goes for the maple syrup; if you are using it be sure to use the real stuff.  If you don’t have maple syrup you can substitute honey or even brown sugar.

MAPLE-SOY MARINATED SALMON OVER ORANGE & OLIVE OIL TAGLIATELLE

1/2 cup low sodium soy sauce

3 Tablespoons pure maple syrup

1 Teaspoon grated lemon zest

1 clove minced garlic

Salt and pepper to taste

2- 4 ounce salmon filets, pin bones removed

1 Tablespoon olive oil

Juice from one orange

250 grams fresh tagliatelle

  • Combine soy sauce, maple syrup, orange zest, and minced garlic in a shallow, non-reactive dish.
  • Sprinkle the salmon filets with salt and pepper.  Add to the marinade and turn to coat.
  • Let sit for 15 minutes turning two or three times to evenly distribute the marinade.
  • Preheat a gas grill to medium-high heat.
  • Grill the salmon for 4-5 minutes per side until the fish is firm.  Baste regularly with the marinade.
  • While the salmon is grilling cook the tagliatelle for 4-5 minutes in a pot of boiling water.
  • Combine the orange juice and olive oil in a small bowl.  Season with salt and pepper.
  • Drain the tagliatelle then pour the orange juice mixture over the pasta.
  • Divide the pasta evenly between two shallow pasta bowls.  Top with the salmon.
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