I’m a true Northwestern-er and my love for delicious fresh salmon is definitely in my blood. Grilled, poached, baked or raw – any way you serve it is always a treat!
That being said, I have a new favorite salmon preparation: Citrus Marinated Slow-Cooked Salmon. Perfect to serve to a crowd, quick to prepare, and oh-so delicious!
Smear a side of salmon with a flavorful mixture of mustard, honey, lemon zest, fresh herbs and olive oil. Then lay out super thin slices of lemon and oranges – alternating between orange and lemon slices for a truly beautiful presentation. (I also like to slip in a bit of shaved fennel for a tasty twist too!).
The fish is baked at 250 degrees for about 40 minutes, depending on how thick your fillet is. This low-and-slow method makes for a very moist and succulent preparation and great center-piece dish for your next get-together. –Kathy
Photo by Kathy Casey Food Studios®.
Sunkist® Citrus Marinated Slow-Cooked Salmon
This salmon preparation is perfect to serve to a crowd. Slices of citrus baked over the top, and the low-and-slow cooking method keep it moist.
Makes about 6 servings
Salmon
1 small side of salmon with skin, (about 2 – 2 1/2 pounds)
1 Sunkist® navel orange
1 Sunkist lemon
Marinade
3 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. local honey
zest of 1 Sunkist Lemon*
2 Tbsp. chopped minced fresh dill
2 Tbsp. chopped fresh parsley
2 Tbsp. thinly sliced fresh chives
1 1/2 tsp. kosher salt
1/2 tsp. fresh-ground black pepper
Preheat oven to 250 degrees F°.
Bring fish out of refrigerator 20 minutes before cooking. Cut 2 pieces of heavy-duty wide foil to fit a baking sheet pan. Stack the pieces shiny side down. Spray generously with cooking spray.
Pat fish dry with paper towels. Place the salmon skin side down in the middle of the foil. If the salmon is to long for your baking sheet or if the tail end is thin, tuck the tail under.
Slice the orange and lemon each into 8 thin slices. Set aside.
In a small bowl, mix together marinade ingredients. Spoon the marinade over the salmon, coating well.
Lay the sliced citrus over the top of the salmon arranging in a “scale-like” pattern. Cook salmon for approximately 40 – 45 minutes, depending upon desired doneness and the thickness of your salmon.
* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.
Recipe by Kathy Casey Food Studios for Sunkist®.
