Roasted Salmon with Blood Orange Salsa
Roasted Salmon with Blood Orange Salsa
Prep Time: 40 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 1 hour hour
Course: Fish, Roasting, Winter
Servings: 2 people
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
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.