- Prep time
- 35-40 minutes PT40M
- Cook time
- 10-12 minutes PT12M
- 2 servings
This zesty salmon dish gets a little extra zing from its citrus and jalapeño marinade.
- 2 salmon fillets, 6 ounces each
- 1 jalapeño
- 1 lemon, zested
- 1 orange, zested
- ¼ cup lemon juice
- ½ cup orange juice
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 sprigs fresh cilantro, for garnish
Remove skin from salmon fillets; discard.
Slice 8-10 very thin rounds from the tip of the jalapeño. Cut remaining pepper in half, remove and discard seeds, then mince.
Mince lemon and orange zest. Combine zests in a 1-quart zip-top bag with lemon juice, orange juice, minced jalapeño and chopped cilantro. Add salmon fillets, close bag and marinate on a plate in the refrigerator for 30 minutes.
While salmon marinates, preheat oven to 400ºF.
Segment zested lemon and orange by cutting off top and bottom of each fruit, then standing it upright and running the blade from top to bottom to remove the white pith. Continue around each fruit until all pith is removed. Lay citrus on its side and cut segments from between the white membrane.
Heat olive oil in an oven-safe skillet over medium heat. Remove salmon from marinade and use a paper towel to remove any excess liquid. Season salmon with salt and pepper and carefully lay each fillet in the pan. Be careful, as the oil may pop and sizzle if there is excess liquid on the salmon.
Cook for 2 minutes, turn over each fillet and top with even amounts of lemon and orange segments. Place skillet in the oven to finish cooking, about 8-10 minutes.
Once cooked, remove skillet from oven and use a spatula to plate each fillet. Serve hot, topped with fresh cilantro sprigs and thin-shaved jalapeño.
Techniques used in this recipe:
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.
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