Citrus Roasted Wild Salmon

The citrus marinade and orange slices lend this salmon fillet a slightly tangy and thoroughly buttery flavor. Sure to be a hit!
Citrus Roasted Wild Salmon

1 lb Salmon Fillet(s)

1 tbsp olive oil

Grated zest of 1 orange
Grated zest of 1 lemon
Grated zest of 1 lime
2 tsp coarse salt
2 tsp granulated fructose
1.5 tsp freshly-ground white pepper
1 tsp ground coriander seeds

3 fresh oranges

2-3 tbsp capers

Rinse the salmon fillet, remove the bones, and set aside.

Mix the zests, salt, fructose, pepper, and coriander to form a paste. Rub the paste over the salmon and wrap it tightly in plastic wrap. Put the wrapped salmon in the refrigerator and allow to marinade for 30 minutes to an hour.

Slice the oranges into very thin (~2 mm) slices - a mandolin works great for this.

Coat a glass or ceramic baking dish with olive oil, then line with orange slices.

Unwrap the salmon and wipe off most of the marinade paste. Paste may either be discarded or put in the baking dish, off to the side.

Put the salmon in the baking dish, on the orange slices, and cover completely with remaining orange slices. Sprinkle with the capers.

Cover the baking dish (with lid or foil) and bake at 400F for about 15 to 20 minutes (depending on thickness of fillet). Do not over cook! Salmon should be done on the outside but, cooked just to the point where it will flake with a fork on the inside when you remove it from the oven. It will continue cooking while you let it rest for a few minutes.

Serve on a platter or in the baking dish, orange slices and all.

Andrew Crawford