The Grapefruit Experiment - Salmon with Thai Spices

Last night I tried another dish of salmon marinated in grapefruit juice and Thai spices.  I cut the cooking time down to 25 minutes.  I reduced the marinade again while the salmon was baking, and the aromas were wonderful. 

When I pulled the salmon out of the oven and plated it, it smelled and looked good.  I pour a little sauce over the salmon for extra flavor.  When I finally took a bite, the flavor was amazing – but the texture was off.  I think I let it marinate for too long and it changed the texture of the fish and made it grainy.  Perhaps it was a little overcooked too, but I had baked the prior salmon dish for 30 minutes and didn’t have a texture issue (both fillets were from the same piece of salmon).  I had let it marinate for 4 days though, which I suspect is the culprit.  I may try it again and just let it marinate overnight.

Again, the flavor was fine, the texture was off.  The potatoes I roasted up though and poured a little sauce on were divine.