CITRUS-ROASTED SALMON with HERBS {recipe}

citrus roasted salmon
Recipe first, my personal notes and shopping resources after.

CITRUS-ROASTED SALMON with HERBS {recipe}

makes enough for 4-6 people

INGREDIENTS

1 2-lb. side of salmon with the skin on
2 tablespoons + 2 tablespoons grapeseed oil
½ large red onion, thinly sliced cross-wise
1 blood orange, very thinly sliced
1 orange or tangerine, very thinly sliced
1 Meyer lemon, very thinly sliced, seeds removed
1 red grapefruit, very thinly sliced, seeds removed
handful of sprigs of fresh dill, chives, oregano, and parsley
kosher salt and coarsely ground black pepper

DIRECTIONS

Heat oven to 325°.

Cut a piece of parchment paper to fit a large baking sheet that will hold the salmon. The parchment paper will make it easier to lift the salmon in one piece from the baking sheet to a serving plate.

Drizzle 2 tablespoons grapeseed oil onto the parchment paper. Scatter sliced onions and half the citrus slices over oil and toss with oil to coat the onions lightly.

Place the salmon skin side down over the onions on the parchment paper. Season the salmon with salt and pepper. Arrange the remaining half of the citrus slices around the salmon. Drizzle the salmon and citrus with more oil. Place herb sprigs on top, pressing into the salmon to coat the sprigs with a little bit of the oil.

Roast the salmon until it is barely cooked through — when you poke the center of the fillet with the tip of a sharp, narrow knife and twist it, it is just opaque. Because thickness of salmon filet will determine cooking time, check the salmon with a knife after 20 minutes, then every few minutes until it’s done. The salmon will take anywhere from 30 to 40 minutes.

Transfer salmon, onions, and citrus to a serving platter. Season with salt and pepper and garnish with fresh herbs.

To store leftovers, remove citrus and discard, place salmon in air-tight container or plastic bag/wrap, and keep in refrigerator up to two days.

Notes and Resources

  1. Meal Suggestion: I like to serve this salmon with a greens-based salad dressed with a strong vinaigrette like anchovy or roasted garlic, simple roasted vegetables usually roasted on the second rack in the oven while the salmon is roasting, and maybe herbed brown rice or quinoa tossed with salsa verde or herb pesto.
  2. Salmon from Alaska. Literally. Someone’s in-laws (not mine) went on that same Alaskan cruise that every retired couple goes on wearing North Face fleece and Moncler puffers, and sent back a ton of salmon for everyone in the entire extended family. If I weren’t so lucky, then I would have gone to one of my favorite fishmongers, Santa Monica Seafood.
  3. On salmon serving sizes: I generally allot 8 oz (half a pound) of salmon for each serving, which amounts to two pounds total for this recipe. That is actually quite a large serving, and most people will not eat that much because of all the other delicious little things on the board. However, leftover cooked salmon will keep for about three days in the refrigerator, or frozen for a few weeks, and is great for adding to your lunch and dinner grain bowls.
  4. Citrus is at peak season in southern California from about November until April, though there is citrus available at the farmers’ markets and regular grocery stores year-round. These are from JJ’s Lone Daughter Ranch, at the Santa Monica Farmers’ Market on Wednesday and Saturday, and at Hollywood on Sunday.
  5. All other fresh herbs and produce from either the Santa Monica Farmers’ Market on Wednesday, or Whole Foods Market when I can’t find it at the farmers’ market.
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