SALMON WITH SESAME AND ORANGE-GINGER RELISH
Virginia Wood
ingredients
- 1/3 CUP DRY WHITE WINE
- 1/3 CUP FRESH ORANGE JUICE
- 2 1/2 TABLESPOONS SOY SAUCE
- 1 2 1/2-POUND SALMON FILLET
- 3 LARGE NAVEL ORANGES
- 1/2 CUP MATCHSTICK-SIZE STRIPS RED PEPPER
- 1/2 CUP THINLY SLICED RED ONION
- 2 1/2 TABLESPOONS CHOPPED FRESH CILANTRO
- 2 TEASPOONS MINCED PEELED FRESH GINGER
- 2 TEASPOONS GRATED ORANGE PEEL
- 1 TEASPOON ORIENTAL SESAME OIL
- 1/2 TEASPOON COARSE KOSHER SALT
- 1/4 TEASPOON DRIED CRUSHED RED PEPPER
- VEGETABLE OIL
- 1 TABLESPOON SESAME SEEDS, TOASTED
directions
- 1
WHISK FIRST 3 INGREDIENTS IN A SMALL BOWL. TRANSFER TO A 13x9x2-INCH BAKING DISH. PLACE SALMON, SKIN SIDE UP, IN ORANGE JUICE MIXTURE COVER WITH PLASTIC AND CHILL AT LEAST 2 HOURS AND UP TO 4 HOURS. BRING TO ROOM TEMPERATURE 30 MINUTES BEFORE COOKING.
- 2
USING A SMALL SHARP KNIFE, CUP PEEL AND WHITE PITH FROM ORANGES. WORKING OVER BOWL, CUT BETWEEN MEMBRANES TO RELEASE SEGMENT INTO BOWL. MIX RED PEPPER AND NEXT 7 INGREDIENTS IN MEDIUM BOWL TO BLEND. FOLD IN RESERVED ORANGE SEGMENTS AND ANY ACCUMULATED JUICES. (CAN BE PREPARED 1 HOUR AHEAD. LET STAND AT ROOM TEMPERATURE.)
- 3
PREHEAT OVEN TO 450°. LINE RIMMED SHEET WITH FOIL; GENEROUSLY BRUSH WITH VEGETABLE OIL. PLACE SALMON, SKIN SIDE DOWN ON PREPARED BAKING SHEET. SPRINKLE WITH SALT AND PEPPER. BAKE UNTIL FISH IS JUST OPAQUE IN CENTER, ABOUT 20 MINUTES. USING A LARGE SPATULA, GENTLY LOOSEN SALMON FROM FOIL. USING FOIL AS AID, CAREFULLY LIFT SALMON FROM SHEET AND ALLOW SALMON TO SLIDE FROM FOIL ONTO PLATTER. (OR CUT INTO INDIVIDUAL SERVING SIZES). MOUND ORANGE RELISH DOWN CENTER OF FISH, SPRINKLE WITH SESAME SEEDS AND SERVE.
notes
SERVE WITH: ALSATIAN RIESLING, SUGAR PEAS, RICE PILAF WITH WATERCRESS AND GREEN ONIONS.
Source: woodysfour Wood
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