Citrus Herb Salmon with Orange Red Onion Salsa
By nibbleanddine
Prep: 25 mins
Cook: 11 mins
Total: 36 mins
Serves: 4
Ingredients
Salmon
-
4
six ounce salmon fillets
-
1/2
cup freshly squeezed Sunkist® Minneola tangelo juice
-
1/2
cup freshly squeezed Sunkist® mandarin juice
-
1
teaspoon Sunkist® Minneola tangelo or Sunkist® mandarin zest
-
1
teaspoon salt, plus more for sprinkling
-
1/4
cup chopped cilantro
-
1/4
cup extra-virgin olive oil
Orange Red Onion Salsa
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2
Sunkist® Cara Cara oranges
-
1/3
cup finely diced red onion
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1
medium jalapeño, seeded and finely diced (optional)
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3
tablespoons chopped fresh herbs
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2
tablespoons extra-virgin olive oil
-
1
teaspoon salt, to taste
Directions
Salmon
- Whisk together the freshly-squeezed juice, zest, 1 teaspoon salt, ¼ cup olive oil and ¼ cup chopped herbs, then place in a shallow dish or gallon zip-top bag.
- Add the salmon fillets to the marinade and allow to marinate in the fridge for 15 minutes.
- About 5 – 10 minutes before salmon is finished marinating, set up the broiler: Make sure the top oven rack is about 7 – 8 inches from the top of the oven. Then, preheat the broiler on high.
- Once the salmon has finished marinating for 15 minutes, remove the pieces from the marinade and pat them dry with paper towels. Place the salmon pieces skin side down on a baking tray. Sprinkle the salmon with a little additional salt and broil for 10 – 11 minutes, or until the outside of the salmon is nicely browned and the inside is cooked through.
- Remove the salmon pieces onto a platter and top with the orange red onion salsa.
Orange Red Onion Salsa
- While the salmon is marinating: cut a small piece off the top and bottom of each orange so it lays flat on your cutting board, then cut the skin off the oranges with a knife, cutting from top to bottom in strips, making sure to remove all of the white pith.
- Cut the orange flesh into small bite- sized pieces. Add the orange pieces to a medium bowl, along with the remaining salsa ingredients. Add salt to taste. Set aside.
