With citrus fruits currently in season, we are incorporating them into almost everything we make at home! It is no secret that lemon pairs well with fish dishes, but oranges and limes also pair well with seafood, especially with salmon. Besides enhancing the flavor profile, I also like the pop of color they add to the presentation.
We eat and use many of the citrus fruits often. I recently talked with someone who did not like any citrus. In any form. I had a hard time fathoming that concept. I actually stopped to think about it for a while. Giving up citrus would drastically change the way I eat. No more orange juice or grapefruit juice with breakfast. No more lemonade on hot summer days. Or any cocktails using orange, lemon, or lime juice. Forget that splash of lemon to brighten seafood and vegetable dishes and that keeps many fruits from browning in fruit-filled foods. No more guacamole. Without citrus, I would have to cut out nearly half the desserts I currently make and love to eat. I had to stop thinking about not having citrus any more at that point because I could never envision giving up all that glorious food! Thankfully, we love citrus and use it liberally. Two of them are featured in this roasted salmon dish. I cut this recipe down from the original to serve Eric & I. The recipe is easily increased to serve 4 or 6.
Citrus Roasted Salmon
Citrus Roasted Salmon (adapted from myrecipes.com) Total Time: 1 hour, Active Time: 15 minutes, Serves: 2
Ingredients:
- 2 clementines or 1 orange
- 1 lime
- 14 – 16 ounces skin-on salmon fillet, pin bones removed
- 1 tablespoon unsalted butter, melted
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1 1/2 tablespoons unsalted butter, cubed
- 1 tablespoon chopped fresh dill, divided
Instructions:
Preheat the oven to 400°F. Slice 1 Clementine or 1/2 the orange and 1/2 the lime into 1/4-inch thick rounds. (Reserve the other halves for juicing.)
Slice half the oranges and lime and juice the other halves.
Place the salmon, skin side down, on a parchment-lined rack set inside a rimmed baking sheet. Brush the salmon with the melted butter. Sprinkle it with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Cover it loosely with aluminum foil. Roast the salmon in the preheated oven for 25 minutes.
Brush the salmon with the melted butter.
Uncover the salmon and arrange the citrus slices over the salmon in an artful pattern. Return the salmon to the oven, and roast it at 400°F until the fish flakes easily with a fork, about 20 minutes.
Add the citrus slices to the salmon.
Meanwhile, juice the remaining orange and lime (making about 1/2 cup of juice). Strain the juice into a stainless-steel saucepan. Bring the juice to a boil over medium-high heat, reduce the heat to medium, and simmer it until reduced to about 1/3 cup, about 10 minutes. Remove the reduced juice from the heat. Stir in the butter, half of the dill, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Make the citrus sauce for the fish.
Place salmon on a platter and sprinkle it with the remaining dill. Serve the salmon with the sauce.
Citrus & butter enhance the fresh flavor of the fish!
Citrus abounds in our home & in this dish! ~Linda
Citrus Roasted Salmon (adapted from myrecipes.com) Total Time: 1 hour, Active Time: 15 minutes, Serves: 2
Ingredients:
- 2 Clementines or 1 orange
- 1 lime
- 14 – 16 ounces skin-on salmon fillet, pin bones removed
- 1 tablespoon unsalted butter, melted
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1 1/2 tablespoons unsalted butter, cubed
- 1 tablespoon chopped fresh dill, divided
Instructions:
Preheat the oven to 400°F. Slice 1 Clementine or 1/2 the orange and 1/2 the lime into 1/4-inch thick rounds. (Reserve the other halves for the sauce.)
Place the salmon, skin side down, on a parchment-lined rack set inside a rimmed baking sheet. Brush the salmon with the melted butter. Sprinkle it with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Cover it loosely with aluminum foil. Roast the salmon in the preheated oven for 25 minutes. Uncover it and arrange the citrus slices over the salmon in an artful pattern. Return the salmon to the oven, and roast it at 400°F until the fish flakes easily with a fork, about 20 minutes.
Meanwhile, juice the remaining orange and lime (making about 1/2 cup of juice). Strain the juice into a stainless-steel saucepan. Bring the juice to a boil over medium-high heat, reduce the heat to medium, and simmer it until reduced to about 1/3 cup, about 10 minutes. Remove the reduced juice from the heat. Stir in the butter, half of the dill, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place salmon on a platter and sprinkle it with the remaining dill. Serve the salmon with the sauce.