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Grilled Salmon with Caraway Orange Glaze

CIA Culinary Boot Camp

Grilled Salmon with Caraway Orange Glaze

6 salmon fillet

1 teaspoon salt

1/4 teaspoon ground black pepper

2 ounces orange juice concentrate

2 teaspoon caraway seeds, chopped

1 ounce butter

To prepare the glaze, combine the orange juice concentrate and caraway seeds in a saucepan. Simmer for 10 minutes over very low heat. Remove from heat and add the butter.

Season salmon with salt and pepper and brush with the glaze.
Grill over medium heat to form grill marks.  Turn over and continue cooking until salmon reaches an internal temperature of 140°F.

Brush with additional glaze before serving.

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