After the frenzied eating associated with the start of the holiday season, I thought that a healthy fish dinner would be a welcome recipe. This salmon recipe is delicious with the sweetness from the marmalade and the tartness of the fresh orange juice. When buying salmon, make sure it’s smells fresh like the sea and not “fishy”. I usually buy salmon with the skin on, which prevents the moisture from escaping while cooking. I have the fishmonger remove the needle-like pin bones. If you purchase bone-in fish, tweezers or fish pliers are the best method for removing them. The white substance that oozes out when salmon is cooked is the albumin, which is muscle tissue that coagulates when heated. It is unsightly but doesn’t affect the taste. Salmon should be cooked until it’s still a bit pink in the middle, or until it reaches an internal temperature of 130 degrees (medium) with a food thermometer. It will continue to cook a little when you remove it from the oven. It’s much better to undercook than overcook the salmon!
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon kosher salt
- 1/4 cup orange marmalade
- 2 tablespoons fresh dill, chopped
- 1 red onion, halved and diced
- Juice of an orange (about 1/4 cup)
- 1 tablespoon extra-virgn olive oil
Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil. Place the salmon pieces on the baking sheet, sprinkle with salt and coat evenly with the marmalade. Add the chopped dill, red onion and most of the orange juice Drizzle the salmon evenly with the olive oil. Bake the fish for 18-20 minutes. Remove the tray from the oven and squeeze the remaining fresh orange juice over the salmon. Garnish with fresh dill. Serves 4.