This salmon recipe was heavenly and FULL of nutrition!
This recipe is from the book, Power Foods, and it was a huge hit at our last party. This recipe is Paleo, Pesco Vegetarian. It is a great way to get omega 3 fatty acids!
Citrus Roasted Salmon:
3 oranges, 2 lemons, freshly grated zest of 1 lime, 2 tsp sugar, sea salt, pepper, 1 tsp coriander seeds – crushed, 1 side wild alaskan salmon, 2 tbsp EVOO.
Finely grate zest of 2 oranges and lemon. Cut remaining orange and lemon into 1/4 inch thick rounds. Stir together citrus zests (including the lime), sugar, 2 tsp salt, 1.5 tsp pepper, and coriander.
Place, skin side down, in a non reactive (glass or ceramic) baking dish. Rub spice blend all over salmon. Cover with plastic wrap. Refrigerate 2 hours.
Remove salmon from refrigerator, wipe off excess spice blend with papers towels. Let fish stand at room temp for 20 minutes. Meanwhile, preheat oven to 400.
Arrange half the orange and lemon rounds in a single layer in large roasting pan; place salmon, skin side down on top. Rub the oil over the salmon. Roast until opaque, about 17 minutes.
Top with Spring pea sauce (below)
Spring Pea Sauce:
1 1/3 cups shelled frozen peas
1 1/2 cup loosely packed watercress
1 1/2 tbsp butter (or dairy free alternative) cut into small pieces
Drain peas and watercress then puree in blender until smooth, adding 4-5 tbsp water to thin mixture. (should be thick enough to just coat back of spoon). Pass puree through fine serve into small saucepan. Place over low heat, and whisk in butter until emulsified. Then remove from heat. Can add dash of salt, if desired.