Sunday, April 25, 2010

Grilled Salmon with Blood Orange Salsa

I saw this recipe, which is supposed to be made with nectarines & thought it looked like a yummy backyard dinner. Nectarines are not quite in season yet. So, I decided to try making the salsa with blood oranges. The flavors are very unusual...not like anything I've had before. But, I thought it was delicious. It would be perfect for fish tacos, or even grilled chicken.
My Bozos are super into salmon right now. So, they loved this meal. I skipped the coriander for them...I don't think they would have went for that.

Begin by peeling 5 blood oranges. Remove the segments, coarsely chop them & place into a mixing bowl.

Add 2 scallions {diced}, 1 tablespoon of extra virgin olive oil,

1 tablespoon of freshly squeezed lime juice, 1 teaspoon of grated fresh ginger,

1 teaspoon of minced serrano chile {remove the ribs & seeds for less heat} & a 1/2 teaspoon ground cumin.

Mix it all up.

Next, you will need 4 {5-6 ounce} wild salmon fillets. Here, I have bigger pieces...either way is fine.
Rub some olive oil onto the salmon.

Coarsely crack 1 1/2 teaspoons of whole coriander seeds. If you own one, you should use a mortar & pestle for this. But, I don't have, I cracked them with the back of a spoon. Season the salmon with salt & pepper. Then, press the cracked coriander onto the fish.

Heat a grill to medium-high & brush the grates with oil. Cook the salmon, 4-5 minutes per side, or until just cooked through. Top with the salsa & serve.

Grilled Salmon with Blood Orange Salsa

Adapted from Bon App├ętit, July 2009
Serves 4

5 blood oranges, peeled, segments removed & chopped
2 scallions, diced
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lime juice
1 teaspoon grated fresh ginger
1 teaspoon minced serrano chile
1/2 teaspoon cumin
4 {5-6 ounce} wild salmon fillets
1 1/2 teaspoons whole coriander seeds, coarsely cracked

Combine the chopped orange segments, scallions, olive oil, lime juice, ginger, chile & cumin in a mixing bowl. Season the salsa with salt & pepper.
Heat a grill to medium-high heat & brush the grates with oil. Rub a bit of olive oil over the salmon fillets. Sprinkle with salt, pepper & the cracked coriander. Press to adhere.
Grill the salmon, 3-4 minutes per side, until it's just cooked through. Top with the salsa & serve.
Click here for the printable recipe.


Karen said...

Beautiful colors in the salsa and it looks so yummy - especially good over salmon, I bet.

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