Oven Roasted Salmon

Pomolo roasted salmon

Slice pomolo, grapefruit, orange or any citrus fruit and place on parchment paper. Sprinkle with desired fresh herbs. Roast  in oven as usual until desired doneness.  Enjoy the subtle hint of citrus.

Salmon with Fennel, Bell Pepper and Olives

A new year visit to Ithaca Falls where water still tumbles over layers of ice ended in a wonderful meal of roasted salmon over fennel and bell pepper. 

1 navel orange

1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved

1 yellow bell pepper, thinly sliced

1 tablespoons olive oil

4 skinless salmon fillets (4 to 6 ounces each)

salt and pepper

1/3 cup pitted black olives, quartered

Heat broiler, with rack 8 inches from heat.

Grate 1 tbsp. orange zest, then cut orange into wedges.

On a rimmed baking sheet, toss orange zest and wedges with fennel, bell pepper and oil and arrange in an even layer.

Add salmon and season vegetables and salmon with salt and pepper.

Broil until vegetables are browned and salmon is opaque (8 to 10 minutes).

Sprinkle with olives and fennel fronds to serve.

Oven roasted asparagus and a side of rice makes a nice meal.

Le saumon enrobé

4 rice paper rounds

1/4 cup each shredded carrot and thinly sliced green onion

4 skinless salmon fillets (about 1 1/4 lb.)

2 tsp. vegetable oil

4 tsp. hoisin sauce

In shallow dish of hot water, soak rice paper until soft and pliable, about 30 seconds each.  Remove and arrange in single layer on clean towel; pat dry.  

Sprinkle 1 tbsp. each of the carrot and green onion in centre of each round; top with salmon.  One side at a time, tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side.  Brush top and sides with hoisin sauce.  Transfer to 400 degree oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy

Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes.  Add bok choy and soy mixture; cover and cook until fork tender, about 3 minutes.  Serve with salmon bundles.