Recipe Background
When the weather doesn't quite resemble the sandy, tropical paradise you've been dreaming of, add this tasty gourmet utopia to your seafood list. The Beachcomber Salmon is swimming in your favorite tangy citrus and savory seafood flavors that will have you dreaming of 5 o'clock somewhere in the sun. This Beachcomber Salmon is an oasis of flavor that will lounge peacefully in your mind, as the succulence dances on your tongue. So, whip up this ocean of sultry seasonings any season of the year... umbrella drink optional, but not unwelcome!
When the weather doesn't quite resemble the sandy, tropical paradise you've been dreaming of, add this tasty gourmet utopia to your seafood list. The Beachcomber Salmon is swimming in your favorite tangy citrus and savory seafood flavors that will have you dreaming of 5 o'clock somewhere in the sun. This Beachcomber Salmon is an oasis of flavor that will lounge peacefully in your mind, as the succulence dances on your tongue. So, whip up this ocean of sultry seasonings any season of the year... umbrella drink optional, but not unwelcome!
Ingredients
- 1 large navel orange
- 1 medium lemon
- 2 tablespoons olive oil
- 1 tablespoon capers drained and coarsely chopped
- 1 1/2 teaspoons fresh mint minced
- 1 1/2 teaspoons fresh parsley minced
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon plus 1/2 teaspoon salt divided
- 1/8 teaspoon plus 1/4 teaspoon black pepper divided
- 1 medium mango peeled and chopped
- 1 green onion thinly sliced
- 4 (6-ounce) salmon fillets
- 1 tablespoon canola oil
Directions
- Use a grater to finely grate about 2 teaspoons of the orange peel and add it to a large bowl.
- Use a grater to finely grate about 1/2 teaspoon of the lemon peel and add it to the grated orange peel.
- Use a sharp knife to cut the lemon crosswise in half, then squeeze 2 tablespoons of the lemon juice into the citrus zest mixture and stir to combine.
- Use a sharp knife to cut a thin slice from the top and bottom of the orange.
- Stand the orange upright on a cutting board and use a knife to cut off the orange peel and outer membrane.
- Cut along the membrane of the orange segments and pull off the orange sections.
- Add the olive oil, the capers, the mint, the parsley, the red pepper flakes, 1/8 teaspoon of the salt, and 1/8 teaspoon of the black pepper to the lemon juice mixture and stir to combine.
- Add the mango, the green onion, and the orange sections to the mixture and gently stir to combine.
- Place the salmon on a large platter and sprinkle it with the remaining salt and the remaining black pepper.
- In a large skillet over medium heat, heat the canola oil.
- Add the salmon to the heated canola oil and cook until it begins to easily flake with a fork, and reads 145 degrees F when tested with a meat thermometer in its thickest part, about 5-6 minutes on each side.
- Plate the salmon and serve with the salsa.
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