Salmon Fillets with Orange-Basil Sauce

By AzWench

Ingredients

• 6 (4-ounce) boneless, skinless fresh or frozen salmon fillets, cut 1 inch thick
• 1/4 cup frozen orange juice concentrate, thawed
• 3 tablespoons olive oil
• 2 tablespoons snipped fresh basil, or
• 2 teaspoons dried basil, crushed
• 2 tablespoons water
• 1 tablespoon snipped fresh mint or tarragon, or
• 1 teaspoon dried mint or tarragon, crushed
• 1 tablespoon Worchestershire sauce

Preparation

Step 1

Thaw fish, if frozen. For sauce, combine concentrate, oil, the snipped basil, water, the snipped mint or tarragon, Worchestershire sauce, and garlic in a bowl.

Brush salmon with sauce.

Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until the salmon flakes easily when tested with a fork, turning once halfway through grilling and brushing often with sauce in the first 4 minutes of grilling. Garnish with mint or basil sprigs, if desired.