When I go grocery shopping in the winter, the bright colors of the citrus fruits just seem to leap out at me!The contrast of the vibrant oranges, limes, lemons and grapefruit against the dull gray of winter, call out to me.. Buy me! Buy me!!! So I did. Cold weather brings about the peak citrus season and that is what inspired me to create today’s recipe: Roasted Salmon with Blood Orange Salsa.
This dish is healthy, delicious, and perfect for a quick weeknight meal.
Fresh wild salmon is roasted simply and topped with a beautiful citrus salsa (which can be made the day before to save time!)
Salmon is one of the most nutritious foods you can eat, due to the high levels of Omega-3s (which are fatty acids needed for a healthy heart), and Vitamin D (a vitamin that most Americans are deficient in!). Combined with the Vitamin C in the salsa, this recipe can’t be beat!
(And don’t forget to store all your citrus fruits at room temperature so that they can produce the most juice!)
ROASTED SALMON WITH BLOOD ORANGE SALSA
Serves 2 people
2 fillets of wild salmon, about 7 oz each
Kosher salt and freshly ground black pepper
1 teaspoon ground cumin
Juice of 1 lemon
½ garlic clove, minced
1 tablespoon olive oil
1 teaspoon agave syrup
Blood Orange Salsa:
2 chopped blood oranges (peeled, separated into segments, and halved)
Juice of 1 blood orange
1 teaspoon white wine vinegar
1 tablespoon minced red onion
Juice of 1 lime
1 grapefruit (peeled, separated into segments, and halved)
1 chopped lemon (peeled, separated into segments, and halved)
1 teaspoon agave syrup
2 tablespoons fresh cilantro, finely minced
Kosher salt and freshly ground black pepper
2 tablespoons fresh cilantro, finely minced for garnish
Preheat oven to 375 degrees.
Season both sides of the salmon with salt and pepper. Place the salmon in a shallow baking dish and marinate with the cumin, lemon juice, minced garlic, olive oil, and agave. Let the fish marinate about 25 minutes.
Meanwhile, to make the Salsa: Combine in a glass bowl the following; chopped blood oranges, blood orange juice, white wine vinegar, minced red onion, lime juice, grapefruit, chopped lemon, 1 tsp agave, and the cilantro. Stir well to combine. Season with salt and pepper and set aside.
When you are ready to roast the salmon, simply put it (in the same pan it’s been marinating in) into the oven for 15-20 minutes (25 minutes if you prefer your salmon a little more well-done). Then turn the broiler on, and broil your salmon for 4 minutes to create a nice caramelization on the top of the fish (this last step is optional).
When your fish is done, plate it on your individual dinner plates over a bed of arugula, and top it with the delicious salsa. Garnish it with the fresh cilantro and serve.
Products I recommend:
Le Creuset Baking Dish
Organic Blue Agave
