Citrusinfusedsalmonwithacitruspeppercrust Recipes

CITRUS INFUSED SALMON WITH A CITRUS PEPPER CRUST.

Steps:

• This is not chemistry -- all ingredients can be adjusted to personal preference.
• Generously sprinkle filets with various peppers and rub in, massaging gently.
• Soak in marinaded with rubbed side up for approximately 1/2 hour.
• Place filets on grill surface(same side up) and coat top with a bit more marinade, then "crust" with more peppers and the lemon zest.
• This makes a wonderful light main dish, recommend serving with couscous, over a bed af steamed greens. Leftovers are fabulous the following day also, as a chilled lunch salad!

CITRUS & FRESH HERB ROASTED SALMON

Steps:

• Preheat oven to 300 degrees.
• Dry salmon with a paper town, season both sides with salt and pepper and place on a large baking dish.
• Decorate salmon with citrus slices, onion rings, sliced garlic, herb sprig and half of the fresh herbs. I have way too much fun with this part and hope you do too.
• Drizzle salmon and all the fixings with olive oil. Season with a bit more salt and pepper.
• Bake 25-35 minutes, until salmon is just barely cooking through and turning opaque around the edges. Exact cooking time will depend on the thickness of your cut.
• Transfer salmon to a serving platter (or enjoy straight from baking dish but may want to pour some of the olive oil out if you choose to do so).
• Sprinkle the remaining half of the fresh herbs on top and enjoy.

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SALT-BAKED SALMON WITH CITRUS AND HERBS

Steps:

• Salmon:
• Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
• Mix 10 cups salt and 1 1/2 cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
• Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
• Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40-50 minutes.
• Beurre Blanc and assembly:
• While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8-10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
• Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
• Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.
• Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.