Salmon in Citrus Emulsion
AquaChile
1/4 cup orange juice
1/4 cup grapefruit juice
1 1/2 tablespoons
lemon juice
2 tablespoons butter
3 tablespoons
Dijon mustard
2 fresh AquaChile*
salmon portions,
6 ounces each
Salt
3 tablespoons heavy cream
Pour orange juice, grapefruit juice and lemon juice
into a saucepan large enough to hold the salmon in
one layer. Add butter and mustard, and then simmer
until reduced by half.
Sprinkle each salmon portion with a pinch of salt.
Place salmon in the saucepan and cook over low to
medium heat for 5 minutes, turning halfway
through. Remove and set aside.
Add cream to the pan and simmer over medium
heat until the sauce has the desired consistency.
Return salmon to the pan and heat for 1 minute.
Makes 2 servings.
Brands may vary by region; substitute a similar product.
Citrus Salmon with Orange Relish
McCormick
1/4 cup orange juice
2 tablespoons olive oil
1 1/2 teaspoons
McCormick* Gourmet
Collection thyme
leaves, divided
4 salmon fillets
(about 1 pound)
1 tablespoon brown sugar
1 teaspoon McCormick*
Gourmet Collection
paprika
1/2 teaspoon salt
ORANGE RELISH
1/2 teaspoon grated
orange peel
2 seedless oranges,
peeled, sectioned and
cut into 1/2-inch pieces
2 tablespoons chopped
red bell pepper
1 tablespoon honey
1 tablespoon chopped
red onion
Mix orange juice, olive oil and 1 teaspoon of the
thyme in a large glass dish. Add salmon; turn to coat
well. Refrigerate for 30 minutes. Remove from the
marinade. Discard any remaining marinade.
To prepare the orange relish, combine all ingredients
and stir to blend.
Preheat oven to 400°F.
Mix brown sugar, paprika, remaining 1/2 teaspoon
thyme and salt. Rub salmon evenly with the paprika
mixture. Place on a foil-lined baking pan.
Bake for 10-15 minutes, or until cooked to taste.
Serve with relish. Makes 4 servings.
Nutritional information: Each serving has 283
calories, 25 g protein, 21 g carbohydrates, 11 g fat,
2 g saturated fat, 62 mg cholesterol, 3 g fiber,
354 mg sodium.
Brands may vary by region; substitute a similar product.
1 tablespoon chopped
fresh parsley
1/2 teaspoon McCormick*
Gourmet Collection
ground ginger
