Salmon in Orange Sauce

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             FOOD FUNNY
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Here's a variation on an old standard from Rosemary Zwick:
 
Do Re Mi Beer
 
DOUGH... the stuff that buys me beer
 
RAY... the guy that sells me beer
 
ME... the guy who drinks the beer
 
FAR... the distance to my beer
 
SO... I think I'll have a beer
 
LA... La la la la la la beer
 
TEA... no thanks, I'm drinking beer
 
That will bring us back to... (Looks into an empty glass)
 
D'OH!

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             TODAY'S RECIPE
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My source for this recipe, an Australian cookbook, 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 (200C) 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.
Received on Thu Jul 17 19:52:28 2008