Monday, January 19, 2015

Citrus Roasted Salmon

Have you made any resolutions this year? Me, no. I figure I just go about doing things without any official start, including the new year. I do want to incorporate more seafood and fish into my diet... which is slightly challenging since Patrick isn't a huge fan of fish. One of my favorite fish is salmon and when I was in Seattle this past September, I couldn't get enough. I picked up some salmon recently and since citrus is in season, I prepared this Citrus Roasted Salmon to utilize the two. Delicate salmon is brushed with a flavorful sauce with hints of lemon, honey, and orange juice before roasting...


I'm always on the look out for new ways to prepare fish, even if it's just me and Joel enjoying it. We especially liked the bbq like flavor of the sauce since it captured both sweet and spicy notes. Since it was packed with flavor all on it's own, I served this over steamed white rice and broccoli. This was a great, light and easy meal, perfect for a healthier dinner!


Citrus Roasted Salmon
recipe from Cooking Light


1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons honey
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground red pepper
(6-ounce) can thawed orange juice concentrate
(6-ounce) salmon fillets, skinned (1 inch thick)
Cooking spray


Preheat oven to 400°.

Combine first 9 ingredients in a bowl; brush both sides of fish with the orange mixture. Reserve remaining orange mixture. Place fish on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.

Place remaining orange mixture in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 2 minutes). Serve with fish.