GLUTEN-FREE
This dish is colorful, healthy, and easy to prepare. The bright red color and sweet-sour flavor comes from blood oranges, while the heat comes from ginger. You can give it an extra kick by adding a bit of cayenne if you wish, but it's good either way.
If you don't have blood oranges, use tangerines, tangelos or oranges, and add a splash of lemon juice at the end for a sour note. I cooked a wild salmon fillet on the stove top using a cast iron grill pan, but you could use an outdoor grill or a stove top skillet. Salmon steaks also work well.
If you haven't already, take the salmon out of the fridge to come to room temperature.
Zest the lemon and oranges, if they are organic, and juice the oranges. (If your citrus isn't organic, omit the zest.)
Add 1 cup of blood orange juice, 1 tablespoon of blood orange zest, all of the lemon zest (about 1 tablespoon), the ginger and cayenne to a small saucepan over medium heat. Whisk the ingredients together and bring the mixture to a boil. Reduce the heat to low and simmer until thickened and reduced by about half, whisking occasionally.
Once the sauce has reduced and thickened, whisk in a pinch of sea salt. Taste and adjust the seasoning if needed. If it's not sour enough, add some lemon juice. If it's too sour, add a bit of honey. Set the sauce aside while you prepare the salmon.
Preheat a grill pan over medium heat. Cut the salmon into individual portions and brush each one with olive oil, then sprinkle with sea salt and ground peppercorn.
Once the pan is hot, place the pieces of salmon on top and do not move them. Reduce the heat to medium-low and allow them to cook until they release from the pan and grill marks appear, about 4 or 5 minutes. Flip them over and cook the other side for a few more minutes, until flaky and just cooked through. Do not overcook the salmon.
While the salmon cooks, re-heat the sauce over low heat until warm.
Once the salmon has finished cooking, serve it immediately with the hot and sour blood orange sauce.
This dish is colorful, healthy, and easy to prepare. The bright red color and sweet-sour flavor comes from blood oranges, while the heat comes from ginger. You can give it an extra kick by adding a bit of cayenne if you wish, but it's good either way.
If you don't have blood oranges, use tangerines, tangelos or oranges, and add a splash of lemon juice at the end for a sour note. I cooked a wild salmon fillet on the stove top using a cast iron grill pan, but you could use an outdoor grill or a stove top skillet. Salmon steaks also work well.
1 lb wild salmon at room temperature
Sea salt
Ground peppercorn
3 blood oranges, enough for 1 cup juice
1 small organic lemon
1 small organic lemon
1 tsp freshly grated ginger, or to taste
Pinch cayenne (optional)
Pinch sea salt
Ground peppercorn If you haven't already, take the salmon out of the fridge to come to room temperature.
Zest the lemon and oranges, if they are organic, and juice the oranges. (If your citrus isn't organic, omit the zest.)
Add 1 cup of blood orange juice, 1 tablespoon of blood orange zest, all of the lemon zest (about 1 tablespoon), the ginger and cayenne to a small saucepan over medium heat. Whisk the ingredients together and bring the mixture to a boil. Reduce the heat to low and simmer until thickened and reduced by about half, whisking occasionally.
Once the sauce has reduced and thickened, whisk in a pinch of sea salt. Taste and adjust the seasoning if needed. If it's not sour enough, add some lemon juice. If it's too sour, add a bit of honey. Set the sauce aside while you prepare the salmon.
Preheat a grill pan over medium heat. Cut the salmon into individual portions and brush each one with olive oil, then sprinkle with sea salt and ground peppercorn.
Once the pan is hot, place the pieces of salmon on top and do not move them. Reduce the heat to medium-low and allow them to cook until they release from the pan and grill marks appear, about 4 or 5 minutes. Flip them over and cook the other side for a few more minutes, until flaky and just cooked through. Do not overcook the salmon.
While the salmon cooks, re-heat the sauce over low heat until warm.
Once the salmon has finished cooking, serve it immediately with the hot and sour blood orange sauce.
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