Recipe Archive
Citrus Salmon
| Serving size: | Serves 2 |
|---|---|
| Prep time: | 35-40 minutes |
| Cook time: | 10-12 minutes |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
Ingredients
- 2, 8 oz. salmon fillet
- 1 lemon, zested and segmented
- 1 orange, zested and segmented
- ½ cup orange juice
- ¼ cup lemon juice
- 1 jalapeño pepper
- 2 tablespoons fresh cilantro, chopped
- 2 sprigs fresh cilantro for garnish
- 2 tablespoons olive oil or vegetable oil
Preparation
Remove skin from salmon fillets; discard.
Slice 8-10 very thin rounds from the tip of the jalapeño; set aside. Cut remaining pepper in half, remove and discard seeds, then mince.
Mince lemon and orange zest, then combine in a 1-quart-size Ziploc storage bag with lemon juice, orange juice, jalapeño and cilantro; add salmon fillets, close bag, and set on a plate – marinate in refrigerator for 30 minutes.
While salmon marinates, heat oven to 400ºF and segment lemon and orange.
To segment, cut top and bottom off of lemon and orange; stand upright. Using a very sharp knife, run the blade down from top to bottom, removing the white pith. Turn and continue until all pith has been removed. Lay citrus on its side; use blade to cut segments of flesh from between the white membrane; reserve.
After salmon has marinated, heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Remove salmon from Ziploc, shake loose excess marinade, and carefully lay each fillet in pan (be careful – oil will pop and sizzle). Cook for 2 minutes, then turn each fillet over; top each with even amounts of lemon and orange segments, then transfer skillet to oven to finish cooking (about 8-10 minutes).
Remove from oven; use spatula to lift each fillet from pan; place on a plate. Garnish with a fresh sprig of cilantro and thin-shaved pieces of jalapeño. Serve while hot!
Pair with
- Viognier
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Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
— Hank Beal, Director of Adult Beverages
- Semillon
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In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.
— Hank Beal, Director of Adult Beverages
- Gruner Veltliner
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An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.
— Hank Beal, Director of Adult Beverages
- Chenin Blanc
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Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.
— Hank Beal, Director of Adult Beverages
- Albarino
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A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.
— Hank Beal, Director of Adult Beverages
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