Sensational Summer Citrus Salmon
Pan Fried Salmon with a light dusting of herbs de provence then topped with sweet blood oranges, tart lemons, savoury shallots and a little love 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.
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.
I was a very lucky shopper and found probably what was the very last shipment of blood oranges from Italy to Hong Kong. Oh my goodness, these blood oranges were so sweet.
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.
This dish is so easy to make I bet you could even make it while camping with a screaming toddler wrapped around your leg. This is my way of sympathising with any of you poor souls that thought that camping on the 4th of July or Canada's Day weekend with your kids and in-laws, on a long road trip, would be relaxing and entertaining. I am sure it will be entertaining all right....Oh my, the horror of it all! For those of you who are stuck in this painful situation, you need a proper general anesthetic. Please do check out John's recipe for a delightful refreshing cocktail, http://www.kitchenriffs.com/2013/07/the-gin-rickey-cocktail.html. If you are too embarrassed to be drinking directly out of a cup this weekend, I also found some less suspicious ways to keep you ETOH level just right. How about some drunken gummy bears from, http://www.cookingquidnunc.com/2013/06/easy-vodka-gummy-bears.html or how about some of Tandy's light and refreshing boozy sorbet, http://tandysinclair.com/blackcurrant-and-vodka-sorbet-recipe/?
I originally planned to grill my salmon outside on the balcony 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.
Is my sensation summer citrus salmon dish teenager friendly? No, not in the least. Teenagers can tell this dish has fins from a mile away. However, one way that I can get my teenagers to eat salmon is to cover the salmon fillets with black sesame seeds, then do a quick pan fry and then spoon over a quick soy and brown sugar sauce and they fall for that trick every time. This method is very convenient as it takes the same amount of time to cook as my sensational summer citrus salmon.
Sensational Summer Citrus Salmon
July 5, 2013
Pan Fried Salmon with a light dusting of herbs de Provence then topped with a sweet blood oranges, tart lemons, savory shallots and a little love will make you feel like you are on a spa summer holiday.
- Cook: 15 mins
- Yields: 2 Adults or 1 Hungry Teenager
1Preheat 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.
2Sprinkle herbs de Provence generously on both sides of the salmon.
3Spray 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)
4Make 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.
5Remove 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.