Subject: Salmon with Orange Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 28 2002 - 19:07:20 EST
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F O O D F U N N Y
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Thanks to reader Gail for this true food funny:
When my son Chris was just a little guy, we went to a rather fancy
restaurant, with a waitress and all - different from the usual fast
food. She went around the table taking our steak orders - "T-bone,
medium; rib eye, medium; T-bone, medium." Chris was the last one to
order. "T-bone, LARGE!"
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T O D A Y ' S R E C I P E
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My source for this recipe calls for "lemonade fruits," a cross between
a lime and a tangelo which is unheard of in other parts of the world.
I have substituted lime and grapefruit wedges for the garnish.
Salmon in Orange Sauce
4-6 salmon fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) lemon juice
For the sauce:
3/4 cup (180 ml) orange juice
1 tsp (5 ml) finely chopped fresh ginger
1 scallion, white part only, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) honey
1 Tbs (15 ml) green peppercorns (optional)
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sesame oil
Salt and freshly ground pepper to taste
For the garnish:
1 orange, peeled
1 lime, peeled
1 grapefruit, peeled
Season the salmon fillets with salt and pepper and place skin side
down in a lightly greased baking dish. Drizzle with the lemon juice
and cover tightly with aluminum foil. Bake in a preheated 400F (200
C) oven until firm, 8 to 10 minutes. Meanwhile boil the orange juice,
ginger, and scallion in a small saucepan over moderate heat until it
is reduced to about 1/4 cup (60 ml). Whisk in the remaining sauce
ingredients. Cut sections from the orange, lime, and grapefruit,
separating the flesh from the membranes. Spoon the sauce over the
salmon fillets and garnish with the citrus sections. Serves 4 to 6.
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