Featured in the Huffington Post.
When you are not up in mood for cooking a fancy meal, yet craving a delicious stylish plateful, go for this. Blood oranges are so beautiful that they will not just make it pretty, but will uplift your mood too.
Here I am really trying to use up the big load of blood oranges I got. Yes I got excited and kept filling up the bag until it overflowed and more. The fact that they are too pretty remains, but some of them were not as sweet as their looks. We started eating the tart ones with a sprinkle of sugar or a drizzle of honey, but later a salsa seemed to be a better idea. A little sweet, as little spicy with lots of mint and cilantro.. .all came together as a perfect combination.
I come from a place where a meal is incomplete without a fish, and then there are fish cutlets and chops to snack on anywhere between meals. But I am the least adventurous when it comes to trying out seafood dishes, taking comfort only in the familiar ones.
While growing up I never even glanced at any other fish other than those of the freshwater. The fresh water bodies and thus fresh water fishes are in abundance in my home. It took me more than 15 years to even give the salmon a try. But I am so glad I did, for I really am slowly falling in love with it.
Being still on my low carb. meals since the beginning of the year, this salmon topped with blood oranges was just about perfect.
Glazed Salmon with Blood Orange Salsa
Ingredients: (serves 2)
- 2 wild salmon fillet, with skin or without – your choice
- juice of 1 small blood orange
- 1 blood orange peeled and sliced thick
- 1.5 teaspoon grated ginger
- crushed dried red pepper or red chili flakes
- salt to taste
- 1.5 teaspoon + 1 teaspoon brown sugar
- 2 teaspoons stone ground mustard
- 1 tablespoon olive oil
- blood orange, peeled and sliced
- scallions, finely chopped
- grated ginger
- green chili pepper, very finely sliced
- fresh cilantro and/or fresh mint, chopped
- cumin seeds, crushed (use rolling pin)
- salt and sugar to taste
To make the salsa, combine all ingredients for the salsa. Adjust salt, sugar and the amount of fresh herbs the way you want. Allow it to sit in the refrigerator for a few hours for the flavors to infuse and some of the juice to seep out of the oranges
To cook the fish:
Combine juice, ginger, salt, pepper flakes, mustard and 1 teaspoon brown sugar. Whisk and pour it over the fish fillet, toss well to coat and allow it to sit for an hour. Or refrigerate overnight.
Toss the other 1.5 teaspoon sugar with the orange slices.
Heat oil in a pan large enough to hold the fish and the orange slices in a single layer. Place the fish and cook over moderate heat for about 5 minutes or until the side turns brown and starts to crisp. Flip them over and cook over low heat until the salmon is cooked through and flakes easily with a fork. When you flip the fish, place the oranges slices in the same pan and cook both sides until they caramelize without turning dark brown. The inside should be still juicy and tender.
Serve the fish immediately over the caramelized slices, topped with the blood orange salsa (recipe above), and with your favorite grain if you wish.
Preparation Time: 15 minutes + marination time
Cooking Time: 10 minutes approx.