*this recipe taken from Angels On Earth magazine.. recipe is by Rebecca Katz.
Ingredients:
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
Zest of 1 orange and 1 lemon
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely minced ginger
a pinch of cayenne pepper
4 6-oz. salmon fillets, pinbones removed.
pinch of sea salt
1 teaspoon Dijon mustard
Recipe:
In a bowl, whisk orange juice, lime juice, lemon juice, orange zest, lemon zest, olive oil, ginger and cayenne pepper.
Place salmon in baking dish and season each piece with a pinch of salt. Pour half the marinade over salmon and turn to coat well.
Cover baking dish and marinate in refrigerator for 20 minutes.
Preheat oven to 400 degrees Fahrenheit.
Remove salmon from fridge, uncover and add 2 tablespoons water.
Bake for 10 to 15 minutes, depending on the thickness of fillets, until tender and opaque and an instant-read thermometer in the center of a fillet registers 120 degrees F.
While salmon is cooking, combine reserved marinade and mustard in saucepan over medium heat, and simmer until liquid is reduced by 1/2.
Pour reduction over fillets. Serves 4.
Ingredients:
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
Zest of 1 orange and 1 lemon
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely minced ginger
a pinch of cayenne pepper
4 6-oz. salmon fillets, pinbones removed.
pinch of sea salt
1 teaspoon Dijon mustard
Recipe:
In a bowl, whisk orange juice, lime juice, lemon juice, orange zest, lemon zest, olive oil, ginger and cayenne pepper.
Place salmon in baking dish and season each piece with a pinch of salt. Pour half the marinade over salmon and turn to coat well.
Cover baking dish and marinate in refrigerator for 20 minutes.
Preheat oven to 400 degrees Fahrenheit.
Remove salmon from fridge, uncover and add 2 tablespoons water.
Bake for 10 to 15 minutes, depending on the thickness of fillets, until tender and opaque and an instant-read thermometer in the center of a fillet registers 120 degrees F.
While salmon is cooking, combine reserved marinade and mustard in saucepan over medium heat, and simmer until liquid is reduced by 1/2.
Pour reduction over fillets. Serves 4.
