Thursday, February 18, 2010

Orange Balsamic Roasted Salmon

I am clearing photos from my iPod. This is something I cooked at Dirty Apron a long time ago. I tried it again at home with some success. Dennis doesn't really like citrus with fish, but I liked it. This comes with an fennel, asparagus and orange salad, nicely stacked. You can crush the seed with an old pot or a grinder.

This is their recipe. I just simplify it a little.
Ingredients: for two people
2 Salmon filets (no skin, no bones)
2 Large Orange (zested, peeled, and then segmented)
50ml balsamic Vinegar
1 tsp Fennel Seed (crushed)
1 tsp Coriander Seed (crushed)

1. Preheat oven to 400˚F.
2. Marinate the salmon in half the orange zest, half the juice, the balsamic vinegar, and all the seeds for about 10-15minute
3. Pat the salmon dry with papper towel. Season both sides of the filet with salt.
4. Heat vegetable oil in a non-stick oven friendly frying pan. Place salmon in the pan and put the pan in oven for 3 minute
5. Take the pan out of the oven, flip the fish over and allow it to rest in the pan for 1 minute before serving.

The salmon would be a little rare inside. Cook it longer if you like your fish well done.

The salad is super easy.
1 very small Fennel bulb (very very thinly sliced, paper thin)
10 Sprigs watercress
The segmented oranges left over from the salmon
A few cooked asparagus
1 tbsp Italian parsley (chopped)
1/2 lemon (juiced)
40ml olive oil
salt and pepper

Just mix it.

Serve this with any French or German white wine.

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