Sensational Summer Citrus Salmon is Pan Fried Salmon topped with herbs, sweet blood oranges, tart lemons, shallots and will make you feel like you are on a spa summer holiday.
There is nothing like a little sweet and sour to get your culinary taste buds awake.
Jump out of the winter blues and into the summer spa
If it helps with the whole spa experience, be sure to put on your swim suit, sunglasses, and floppy hat while making this dish. This sensational summer citrus salmon will only take you 15 minutes from start to stop so you can quickly get back out to the pool or out to watch the sunset by the ocean. Feel free to substitute mandarin or regular oranges for this dish.
Salmon is considered to be very healthy due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content so I am sure that translates to, “Salmon will make you look hot and sexy in your summer swimsuit”. Salmon is classified as an oily fish and that is why it pairs so well with the citrus sauce. The tart of the lemons balances out the oil from the fish and the sweetness makes your tongue happy.
Sensational Summer Citrus Salmon for the win
When the succulent flaky salmon with the savory, sweet and sour of the sauce hits your tongue, you are going to be swooning. Salmon would be delicious on the grill. However, when your grill has about 2 feet of snow on it and you have to shovel a path out to it, that is a real summer buzz kill. Bring the party inside and either do a quick sear on the stove and finish your salmon off in the oven for those chillier days.
I originally planned to grill my salmon outside on the balcony in Hong Kong but this nasty little black cloud, also known as typhoon level 3, was blowing through with some sideways rain. It is a real drag grilling with an umbrella, so I opted to just do a quick pan fry on both sides just to get a little color on the fish and finish cooking in the oven.
More Delicious Salmon Recipes
Sensational Summer Citrus Salmon
- 2 fillets salmon
skin and bones removed
- 1 tsp herbs de Provence
- 1.5 tbsp coconut oil
- 2 tbsp shallots
peeled and minced
- 1 tbsp lemon juice
- 4 tbsp blood orange juice (can exchange for mandarin or regular oranges)
- salt and pepper
- 1 tsp butter (optional or can use dairy free margarine)
- Preheat your oven to 190 celsius (375 F) if you plan on cooking inside. If you plan on grilling, preheat the grill. You can also cook your salmon just on top of the stovetop, it just depends on your situation and the weather conditions.
- Sprinkle herbs de Provence generously on both sides of the salmon.
- Spray a little cooking oil of the bottom of the oven proof pan and lightly and quickly pan sear fish on both sides. Transfer fish to the oven and cook for about 10-12 minutes or until the fish flakes easily with a fork. (Alternatively you can cook on the grill in a fish rack but make sure your spray your fish rack with a little oil to prevent sticking ad grill over medium heat for about 10 minutes. Or you can steam the fish on the grill by just wrapping in aluminum foil. You can also cook fish on top of stove or campfire for about 10 minutes or until the fish flakes easily with a fork)
- Make your sauce while your fish is cooking. In a small sauce pan add your coconut oil and fry shallots until softened and translucent but are not caramelized. Add a dollop of butter or margarine if you wish. Remove sauce pan from burner and add the lemon juice, blood orange juice and season to taste.
- Remove the salmon from the oven and pour the delicious citrus glaze over the top. Garnish with fresh lemons and blood oranges and serve while hot. Enjoy.