Monday's Recipe (7/25/11) - Aimee Fortney's Orange Citrus Salmon - WSMV News 4

Monday's Recipe (7/25/11) - Aimee Fortney's Orange Citrus Salmon & Peaches & Cream Pie

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1 pound salmon fillets
½ cup brown sugar
2 cloves garlic, minced
½ cup chopped red onion
zest of one orange
zest of one lime
The juice from one orange (after slicing about 4 slices of orange)
the juice from one or two limes (also, after slicing about 4 slices of lime)
1 teaspoon chili powder
1 teaspoon cumin
¾ cup to 1 cup orange juice
dash of salt
dash of pepper

In a large bowl, stir all ingredients together. Add salmon and cover. Refrigerate at least 4 hours. Remove salmon from marinade bowl, and place on a cookie sheet, lined with aluminum foil. Garnish the top of salmon with orange slices and lime slices. Pour marinade on top of salmon. Bake at 425 for about 20 minutes. Salmon should flake away. If it looks gummy, cook for another couple of minutes until it is done.


Stacy Greathouse is the manager at Publix where I shop, and this is his grandmother's recipe!. Not only is Stacy the manager but he is an all-around great guy and friend to have shared this with me! Stacy told me one day in the store that he had a great recipe for my second cookbook. As he was telling me about this pie, I think my mouth was watering! I couldn't wait to make it!

¾ cup sugar
3 Tablespoons peach juice reserved

Peel and slice 2 cups of peaches. Mix in ¾ cup of sugar. (Set aside and reserve 3 Tablespoons of peach juice). Grease bottom of a 10 inch pie pan.

Mix together:
¾ cup of flour
One (3 ¼ ounce) box of instant vanilla pudding
1 teaspoon baking powder
½ teaspoon salt
3 Tablespoons melted butter
½ cup of milk.

Beat two minutes on medium speed. Pour into pan. Spread out to create crust. Place peaches on top of crust mixture.

For the topping:
One (8 ounce) package of cream cheese
3 Tablespoons of peach juice (from above)
½ cup of sugar

Beat for 2 minutes on medium speed. Spoon to within one inch of the edge of the peaches. Combine 1 Tablespoon of sugar and 1/2 tsp. of cinnamon. Sprinkle over the top of the pie. Bake at 350 for 30-35 minutes until golden brown. The filling will be soft. Refrigerate and enjoy after cooling. You can substitute blackberries or blueberries for the peaches. The amount of sugar you use will depend on the ripeness of the peaches.

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