There’s nothing better on a hot summer’s day, if you actually get hot day’s in summer, than something light, fresh and bursting with flavour. That was very poetic of me, wasn’t it? This recipe is super easy and works really well on a buffet if you have peeps comin’ around.
2 lbs wild Pacific salmon
2 cups freshly squeezed orange juice
¼ cup low-sodium tamari (soy sauce)
2 tbsp fresh ginger – chopped
2 blood oranges – cut into segments
1 navel orange – cut into segments
1 cup red pepper – julienned (matchstick size strips)
1 cup red onion – sliced thinly
2 tbsp fresh cilantro – chopped
1 tsp toasted sesame oil
Mix OJ, tamari and ginger in mixing bowl and marinade salmon for up to 2 hrs in the fridge. Remove 30 minutes before cooking to let return to room temp.
Meanwhile using a small sharp knife, cut the peel and the white pith away from the orange. Hold the peeled orange over a small bowl and cut in between the membranes to release the orange segments into the bowl. Once all the segments are released squeeze any remaining juice from the oranges.
In separate medium mixing bowl, combine the red pepper, onion, orange segments, cilantro, sesame oil and pinch salt together. This can be prepared at least 1 hour ahead.
Preheat oven to 400F.
Lay marinated salmon on foiled oven tray and roast in oven for, approx 20 minutes or until opaque in color and firm to touch.
To serve, layer orange pepper mixture over salmon.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.