Wednesday, March 9, 2016

Wild Salmon w/ Blood Orange Glaze

If you know me well, then you know my deep love for figs and avocados.

However, my #1 favorite ingredient to use in the winter has to be a blood orange.
I love them for their beauty, taste and rarity in these parts.

They are a January/February crop, and they are not easy to find for us New Yorkers (that includes New Jerseyans).

I only just was able to find them at Trader Joe's last week, and it is getting near the end of blood orange season.

On another note, I have been mail ordering my fish directly from Alaska lately. Wild salmon and halibut.

It's the same price as my fish market, however, it has a better flavor and hasn't been sitting in the fish case on ice for days.
It ships overnight, comes frozen, and it's been wonderful to just pull a piece of fish out of the freezer and have a beautiful, easy dinner.

This is so easy, and you can do it with regular oranges if you can't find blood oranges, I am sure.
The roasted orange slices taste like candy.

We loved this simple dinner, you will too.

Wild Salmon w/ Blood Orange Glaze: serves 2

1 lb. piece of wild salmon (I like it w/ skin)
1 blood orange, cut in half
1 large garlic clove, grated on a microplane zester
1 tbsp brown sugar
1/8 cup of soy sauce
fresh parsley for garnish

Squeeze and zest only half the blood orange rind and juice into a bowl. Save the other half for slicing.

Mix w/ the soy sauce, sugar and grated garlic.

In a glass or nonreactive dish, lay the salmon and pour the glaze over the fish.

Slice the other half a blood orange into uber thin slices and lay on top.

Let the salmon sit for 1 hour w/ the marinade/glaze.

Place in a 400F oven for 12-15 minutes, depending on the thickness of the fish.

The orange slices will get nice and jammy.

Garnish w/ fresh parsley and enjoy!


Anonymous said...

I just purchased 2 blood oranges the other day and was looking to do something "special" with them. This is perfect timing. I even have a piece of Wild Alaskan Sockeye in the freezer, my fave fish. Care to share your source? I would love to find a great mail order supplier.

Ciao Chow Linda said...

I'm surprised you had such a difficult time finding blood oranges, Stacey. They've been in most of the supermarkets here in Princeton area. I've been using them in lots of things, including my morning yogurt, following your suggestion. Now I need to try them with salmon. Sounds delicious.