Roasted Salmon with Ginger and Blood Orange

Serves:

ABOUT THE RECIPE

If you find that making a creative and delicious weekday winter meal is difficult, then
you might want to try changing your diaper little baby…No, I had to say it, you’re better
than that…You’re a Cod Damn Little Chef. You’re lucky I didn’t give you a fresh one
right across the chops. Now wipe those tears and Let’s Get Cooking.

Ingredients

1 teaspoon of finely grated Blood Orange zest: FYI Blood Oranges are usually available from December through March and another variety is available from January to May.

¼ cup of freshly squeezed Blood Orange Juice

3 tablespoons of olive oil

2 cloves of garlic finely minced

2 tablespoons of fresh chopped Cilantro plus more for garnish

1 jalapeño pepper seeded and chopped fine

1 tablespoon of finely grated Ginger Root

¾ teaspoon of smoked paprika

4 Salmon fillets 6 to 8 ounces each skin on and scaled

Salt and Pepper

Preparation

In your food processor, combine the blood orange zest, juice, olive oil, garlic, cilantro,

jalapeño, ginger, and paprika with a good pinch of salt and pepper. Blend until pureed.

Place the Salmon fillets in a large re-sealable bag and pour in the marinade. Seal the bag

and let the fish marinate, on the counter, for 18 to 20 minutes. Remove the fillets from

the marinade and season both sides with salt and pepper. Brush a baking pan with a little

olive oil and place the fillets, skin side down; put the Salmon in the oven for 18 to 20

minutes or until just opaque when fork tested.

To serve, transfer the fillets to a large platter and drizzle over any pan juices.

Garnish with some chopped cilantro and embrace the fact we just made a loving winter

meal for your dinner-mates and yes, we had some fun. See you tomorrow, and should

you find yourself whining again then feel free to call me either for a hug or another dose

of tough love. Of course, you could just have another glass of wine, your choice.