A wonderful winter dish packed with nutrients from the wild salmon and bright flavors from the peak season citrus – a delight of a bite!
You can make the salsa a day of head, if you would like.
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Roasted Salmon with Blood Orange Salsa
Servings: 2 people
Ingredients
Roasted Salmon
- 2 fillets of wild salmon, about 7 oz each
- 2 Kosher salt and freshly ground black pepper
- 1 teaspoons ground cumin
- Juice of 1 lemon
- 1/2 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
- 2 tablespoons 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
- Fresh cilantro, finely minced for garnish
Instructions
Blood Orange 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.
Roasted Salmon
- 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.
- When you are ready to roast the salmon, simply put it (in the same pan it’s been marinating in) into the oven for 10-12 minutes (15 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 top it with the delicious salsa. Garnish it with the fresh cilantro and serve.