Citrusy Salmon with Blood Orange Serrano Relish
With the weather warming up, color is starting to make its way back to our wardrobes, landscaping (well, almost) and kitchen. This recipe takes a tried and true (but often uninspiring) classic up notch with some punchy flavors such as spicy serrano, sweet blood oranges and tangy lime. Good luck saving any leftovers.
Serves 4
1 - 1.5 lbs Sockeye salmon (skin on)
Avocado oil (for drizzling and coating pan)
1 blood orange (1 half for relish, 1 half cut in slices for top of fish)
2 limes (1 zested and juiced for relish, 1 sliced for top of fish)
1 tbsp honey
2 tbsp olive oil
2 tbsp capers (roughly chopped or mashed with back of knife)
1/2 tsp salt
1 shallot (minced or grated)
1-2 garlic cloves (minced or grated)
1 serrano pepper (minced and seeded)
Salt and Pepper
Additional Items
Meat thermometer
Oven safe Cast Iron Skillet (or baking sheet lined with parchment paper)
Method
Preheat oven to 400 F. If you are using a cast iron skillet, drizzle some avocado oil in the middle and allow to heat in the oven while it preheats.
Meanwhile, prepare the relish. Start by holding half of a blood orange over a bowl and using your fingers to dig out the pulp and juices and discard piths (stringy, white stuff). Stir in the remaining ingredients. If it is very watery (will depend on how juicy your blood orange is) heat a small sauce pan on low-medium to evaporate some of the juices. Allow to cool to room temperature.
Prepare the salmon by rinsing the fish and patting it dry with a paper towel. Then remove any bones (I feel with my fingers) and coat both the skin and top with some avocado oil. Sprinkle about 1 tsp of salt and a couple cracks of fresh ground pepper.
Place sliced blood oranges and lime on top. This will help keep the salmon from drying out and give a little bit of flavor.
Carefully remove the cast iron from the oven, then place the salmon (skin side down) directly on the cast iron. Put back in the oven to cook for 12-15 minutes or until the meat thermometer reads 135-140 F and continuing to go up. The salmon will continue to cook with the residual heat once you take it out. Set on serving plate or cut into individual portions.
Remove the orange and lime slices and lightly spoon some relish over the salmon. Keep some relish on the side to replenish the salmon with every bite - its the best part!
