Orange Ginger Salmon Fillet

Category, , DifficultyIntermediate
Yields8 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
  cup dry white wine
  cup fresh orange juice
 2 ½ lbs whole salmon fillet
 3 large navel oranges
 ½ cup red pepper strips, peeled if desired
 ½ cup thinly-sliced red onion
 2 tsp fresh ginger, minced peeled
 ½ tsp kosher salt
 Freshly-ground pepper to taste
 Light olive oil
1

Whisk wine and juice in small bowl to blend.

2

Place whole salmon, skin side up, on a parchment-lined sheet pan. Pour in orange juice mixture and cover with plastic wrap. Chill for at least 2 to 4 hours. Bring back to room temperature 30 minutes be-fore cooking.

3

Using small sharp knife, cut peel and white pith from oranges. Working over a bowl, cut between membranes to release segments into bowl.

4

Mix red pepper, onion, ginger, salt and pepper in a medium bowl to blend. Fold in reserved orange segments and any accumulated juices.

5

Preheat oven to 450°F. Line a rimmed baking sheet with parchment and brush generously with oil. Place fish, skin side down, on prepared pan. Sprinkle with salt and pepper. Bake until fish is just opaque in center, about 20 Minutes.

6

Using a large spatula, gently loosen salmon from parchment. Hold onto the edges of the parchment and carefully lift salmon from sheet, allowing it to slide onto a platter.

7

Mound orange relish down center of fish and serve.

Ingredients

  cup dry white wine
  cup fresh orange juice
 2 ½ lbs whole salmon fillet
 3 large navel oranges
 ½ cup red pepper strips, peeled if desired
 ½ cup thinly-sliced red onion
 2 tsp fresh ginger, minced peeled
 ½ tsp kosher salt
 Freshly-ground pepper to taste
 Light olive oil

Directions

1

Whisk wine and juice in small bowl to blend.

2

Place whole salmon, skin side up, on a parchment-lined sheet pan. Pour in orange juice mixture and cover with plastic wrap. Chill for at least 2 to 4 hours. Bring back to room temperature 30 minutes be-fore cooking.

3

Using small sharp knife, cut peel and white pith from oranges. Working over a bowl, cut between membranes to release segments into bowl.

4

Mix red pepper, onion, ginger, salt and pepper in a medium bowl to blend. Fold in reserved orange segments and any accumulated juices.

5

Preheat oven to 450°F. Line a rimmed baking sheet with parchment and brush generously with oil. Place fish, skin side down, on prepared pan. Sprinkle with salt and pepper. Bake until fish is just opaque in center, about 20 Minutes.

6

Using a large spatula, gently loosen salmon from parchment. Hold onto the edges of the parchment and carefully lift salmon from sheet, allowing it to slide onto a platter.

7

Mound orange relish down center of fish and serve.

Orange Ginger Salmon Fillet

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