Sunday, February 14, 2010

Orange ya glad I didn't say banana?

Our lovely neighbors have an orange tree that grows over the wall that separates our properties and into our yard. They told us we could have whatever was on our side. Any of you that have fruit trees know how great they are to have around.
Our oranges are ripe now and are quite delicious. We've made juice for the kids and sometimes they'll ask to eat one in the backyard. It finally crossed my mind that I should try to incorporate them into a recipe. What I came up with was seared salmon with an orange salsa. The salsa is very simple; just a few ingredients I had around. The oranges are sweet and slightly tart, cutting the richness of the salmon perfectly. The capers add a nice saltiness. I could eat this all the time!
Seared Salmon With Orange Salsa
Serves 4 people

Orange Salsa
  • 2 cups orange segments; skin, white pith and surrounding membranes removed; cut into bite-size pieces
  • 2 tbsp shallots, chopped fine
  • 4 tbsp capers, drained
  • 2 tsp orange muscat champagne vinegar or any other light vinegar you have around
  • 4 tsp good extra virgin olive oil 
Add the oil and vinegar to a bowl and whisk together. Add the rest of the ingredients and gently fold them together to combine. 

 Seared Salmon
  • 4 fresh, boneless/skinless salmon fillets; rinsed in cold water and dried well with paper towels
  • olive oil
  • salt and pepper
Heat 1 tablespoon of oil in a large pan over medium-high heat. Lightly season both sides of the fillets with salt and pepper. When oil is glistening, add the salmon pretty side down and cook 3 minutes. Flip them over and cook for another 2 to 2 1/2 minutes depending on how thick your fillets are. Plate the salmon and spoon some orange salsa on top.