Blood Orange Salmon with Seasonal Citrus Salad

Name: Blood Orange Salmon with Seasonal Citrus Salad
Cuisine: European, Mediterranean
Ingredients: 2 Salmon Filets; 3-4 Blood Orange or Cara Cara Oranges (depending on size); 2 Oranges for Orange Reduction (1 juiced and. segmented); 1/2 Orange Sliced; 1 Orange segmented for salad; 1 Fennel Bulb thinly sliced; 2 stalks celery thinly sliced; 1 shallot thinly sliced; 2 Cups Arugula; 2 Tbsp Red Wine Vinegar; 1 Tbsp Brown Sugar; 5 Sprigs of thyme; 1 Tbsp Lemon juice (1/2 Lemon squeezed); 1/2 tsp chili powder; 4 Tbsp Olive oil; 1 Tbsp Butter

1 step

Updated at: Fri, 26 Jan 2024 16:29:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories767.8 kcal (38%)

Total Fat49.3 g (70%)

Carbs58.6 g (23%)

Sugars26.5 g (29%)

Protein30.3 g (61%)

Sodium179.4 mg (9%)

Fiber15.3 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2salmon filets

3Blood Orange

or Cara Cara Oranges, depending on size

2Oranges

for Orange Reduction, 1 juiced and segmented

0.5Orange

2 cupsarugula

2 Tbspred wine vinegar

1 Tbspbrown sugar

5 sprigsthyme

1 TbspLemon juice

1/2 Lemon squeezed

½ tspchili powder

4 Tbspolive oil

1 Tbspbutter

Instructions

Step 1

Preheat oven to 400F. Season the salmon filets with salt, pepper and chili powder. In an oven safe pan over medium high heat. Add olive oil and 1 Tbsp of butter. Once melted add salmon filets skin side down. Add thyme sprigs. Sear for 2 minutes. Baste the salmon filets with the thyme infused butter for an additional 2 minutes. Add fresh thyme to the top of filets and layer on thinly sliced blood orange slices. Cook in the oven for 7 minutes. Blood Orange Reduction In a small saute pan add 1 tbsp olive oil, the juice of one blood orange (~1/4 Cup of juice), red wine vinegar and brown sugar. Bring to a simmer. Once simmering add thyme, season with a pinch of salt and a few turns of fresh cracked black pepper. Add blood orange segments of 1 orange. Continue to simmer until thickened (~3 minutes) Salad Combine arugula, fennel, shallots, celery, and segmented slices of 1 blood orange or cara orange. Season with a pinch of salt, pepper, half a lemon juiced (~1 Tbsp) Once salmon is cooked, remove the orange slices and pour over the blood orange reduction on top. Serve with salad and enjoy!

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