This fragrant baked salmon dish uses both the zest of a sweet orange and its juice. The chopped orange zest and fresh thyme leaves coat the salmon itself, and the juice is used in a simple sauce made with olive oil, minced shallots, a touch of white wine and sliced Castelvetrano olives. Any olives would work fine, but I love the sweet richness of this particular green olive; I recommend serving this baked fish dish with a side of steamed broccolini and some pesto-coated roasted potatoes.
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Sockeye Salmon with Oranges & Olives
Ingredients:
- (4) sockeye salmon fillets, each 6-7 oz.
- salt and pepper
- 1 Tablespoon fresh thyme leaves, chopped
- zest of 1 navel orange or tangelo
- juice of 1 navel orange or tangelo
- 1 Tablespoon olive oil
- 2 shallots, minced
- 1/4 cup dry white wine
- sliced Castelvetrano olives, about 1/2 cup
Directions:
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; spray with olive oil spray. Arrange the fish fillets on the parchment paper; sprinkle a touch of salt and pepper on each fillet. Divide the zest and fresh thyme leaves amongst the fish fillets. Bake in the preheated oven for 10-12 minutes, or until the fish is cooked to your liking.
- In the meantime, to make the sauce, heat the olive oil over medium-high heat in a saute pan along with the minced shallots. Season with ½ teaspoon of salt and a grinding of black pepper. Saute for 5 minutes or until the shallots are tender. Add in the white wine, reduce the heat to medium-low and cook for 3 minutes. Add in the orange juice and bring the mixture to a simmer. Let the juice and wine reduce by half; this will take about 5 minutes over medium heat. Add in the sliced olives. Serve the cooked fish with the warm sauce.
Tagged: baked fish, baked salmon, Castelvetrano olives, fresh thyme, navel orange, olives, orange juice, orange zest, salmon, salmon with oranges and olives, shallot, sockeye salmon, tangelo, white wine, wild salmon
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