Blood Orange Glazed Salmon
A tangy blend of sweet and sour, Blood Orange Glazed Salmon is drop-dead easy and guaranteed to make you a superstar. PS: Have you seen spring?!
I frequently go through flavour jags, particularly where citrus is concerned. Lemon and white chocolate, lime with cumin, grapefruit against vanilla; a dash of acidity can elevate so many flavour profiles. At the moment I’m infatuated with orange. Sweet and bright, orange is a cold weather taste for me and seeing as there’s still snow on the ground in my neck of the woods I’m included to indulge a week or two longer on flavours that comfort.
At the same time I’m feeling the need to lighten up and move on. A nice piece of wild caught Atlantic salmon and a bag of blood oranges seemed destined for our table. The taste of sunshine mingled with the rich, fatty flesh from the deep. Blood Orange Glazed Salmon made for a power packed meal, but this glaze will work equally well with Alaskan sole, wild halibut or arctic char. Each catch is delicious in its own way and Ocean Wise.
A little fish love on a dreary day. No, really spring can come anytime. How do Canadians cope? A little something we call ‘alcohol’!
Blood Orange Glazed Salmon Recipe
Prep time: 10 minutes
Cooking time: 15 minutes
4 – 6 ounce salmon fillets (skin on preferred)
1 tablespoon olive oil
1 cup blood orange juice
1 blood orange – peel zested, flesh supremed
1 shallot, roughly chopped
2 tablespoons brown sugar
2 tablespoons red wine vinegar
salt & pepper to taste
1) Preheat oven to 300°F (150°C). Dry salmon fillets well, season and let stand at room temperature for 10 minutes or so. Place large pan over medium-high heat until the pan is hot, then coat with olive oil. If pan smokes, remove it briefly from the heat and reduce your temperature slightly. Place fillets, presentation side down (skin up) in pan. Do not move, shift or shuffle your fish as it sears for 2 – 3 minutes. Then shake pan very gently to loosen fish. Gently remove from pan and reserve, placing them skin side down on a waiting sheet or plate.
2) Remove any excess burnt oil from the pan. If necessary wipe lightly with a paper towel and then return pan to the heat adding a splash of olive oil and the shallots. Sweat shallots lightly, season with salt & pepper then add blood orange juice, zest, brown sugar and red wine vinegar. Bring to boil and reduce for 5 to 6 minutes, add orange flesh and reduce for about another 3 minutes.
3) Remove half the glaze from the pan, place salmon back in pan, skin side down. Spoon glaze, with bits of orange in it, over fish. Place pan in the now hot oven for 3 or 4 minutes until salmon is warmed through but still pink. Remove from oven and serve, fresh and hot.