Salmon with Citrus Salsa – Watch video here
It has been said that we eat with our eyes and are more likely to eat something that looks good rather than tastes good. Lucky for us, salmon not only tastes as good as it looks, but it is also good for you and easy to make.
For those of you searching for healthier food options, you need look no further than salmon. Known as one of the “super foods” rich in Omega-3 fatty acids, it has a well-deserved reputation for helping lower the risk of heart disease, diabetes and some cancers. It is also low in calories and saturated fat, yet high in protein. In addition to all of the health benefits it offers, salmon has a mild flavor and flaky texture and can be roasted, poached, grilled or sautéed making it extremely versatile.
There are many ways to prepare it. One of my favorite recipes is Salmon with Citrus Salsa. Moist, flaky, oven-roasted salmon fillets are topped with a salsa featuring a variety of citrus flavors and beautiful colors.
Let’s talk briefly about what kind of salmon to buy. There is an ongoing debate surrounding the health benefits of wild versus farm-raised fish. Although wild salmon is more expensive, you may find it to be worth the additional cost.
There is also a difference of opinion as to whether it is best to leave the skin intact or remove it. Although some people enjoy eating the skin for both its flavor and nutritional benefits, others prefer not to. For this recipe I have chosen to remove the skin after the cooking process because it provides a barrier between the salmon and the pan so the fillet stays moist on the bottom. When it’s done cooking, the skin will stick to the foil so you can remove each piece with ease. And let me share a secret with you: I like to cover the baking sheet with foil because when you are done cooking; all you have to do is remove the foil from the pan and throw it away. This makes for a very quick clean up.
Give Salmon with Citrus Salsa a try. Its colors are a feast for the eyes and its light tropical flavors a feast for the pallet. Add in the health benefits and how easy it is to prepare and you have a winning combination your entire family will enjoy.
Recipe courtesy of Helene’s Custom Cuisine
Yield: 4 servings
Head Note: Oven-roasted salmon is topped with a citrus salsa of orange, mint, scallions and capers for a light, healthy dish with a tropical flare. You can also pan-sear the salmon using a stovetop grill pan or outside using your barbeque grill. Serve it with brown rice with chopped fresh parsley and this dish will be a feast for your eyes and your taste buds.
Ingredients:
For the Salsa:
2 large oranges
1/4 -cup extra-virgin olive oil
1/4-cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1/2 teaspoon crushed red pepper flakes OR 1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
For the Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 ounce) center-cut salmon fillets, (NOT skinned)
2 tablespoons Agave nectar
Kosher salt and freshly ground black pepper
Instructions:
For the salsa:
1. Peel each orange with a paring knife cutting away the pitch.
2. Cut out the segments by running the knife between both sides of the membrane and put them into a bowl.
3. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes.
4. Toss everything lightly and season with salt and pepper to taste. Set aside.
For the salmon:
1. Preheat the oven to 375 degrees
2. Place the salmon on foil-covered cookie sheet skin side down. Do not use oil on the cookie sheet. This will make it easy to remove the skin from the fish once it is cooked.
3. Brush each piece with Agave nectar and season with salt and pepper.
4. Place the cookie sheet in the oven on the second rack from the bottom.
5. Roast the fish for 15 minutes. The salmon is cooked when it flakes easily with a fork.
6. Remove the pan from the oven. Cover the fish lightly with foil and let it rest for a few minutes.
7. To remove the skin: Slide your spatula between the fish and the skin to easily remove each piece. Transfer them to a platter.
8. Serve the fillets topped with the salsa.
9. Enjoy!
