2-4 Alaskan red (sockeye) salmon fillets
1/4 cup blood orange olive oil
1/4 cup Persian lime olive oil
2 tbs sesame oil
1 tbs cilantro
2 tbs minced garlic
2 tbs grated fresh ginger
1 whole naval orange
3 tbs mango balsamic vinegar
1/2 tsp sea salt
Several dashes of cayenne pepper and habanero pepper flakes (depending on your spice tolerance)
3 more tbs blood orange olive oil for pan roasting salmon
1 bag of microwave steamed asparagus
1/2 stick of butter
1/2 bag of sliced almonds
TO MAKE THE MARINADE: In a medium bowl, combine and mix the olive oils, sesame oil, cilantro, garlic, and ginger. Cut salmon fillets in halves or quarters (with skin on). Marinade salmon for 30 minutes.
TO MAKE MOJO: Peel and separate naval orange into sections. Put orange in blender with mango vinegar, salt, and cayenne and habanero pepper and mix to a purée.
Preheat oven to 450 degrees.
In an iron skillet on medium high heat, heat 3 tbs blood orange olive oil until almost smoking. Swirl to coat pan, then add the marinated salmon, skin side down, for about 5 minutes, until the skin is browned and crisp. Shake pan after 3 minutes to make sure fillets don’t stick.
Mix the mojo in with the leftover marinade. Pour all of this on the salmon in the skillet to coat them completely. Put the skillet in the oven for 8-15 minutes (will vary depending on thickness of fillet) until cooked through – to about 125-130 degrees F in the center.
While salmon is cooking, steam cook asparagus in microwave per package instruction. Melt butter in a frying pan. Sauté asparagus in butter until butter absorbed, but not too long or the asparagus will be soggy. Salt and pepper asparagus to taste.
Toast almond slices in small frying pan until lightly brown.
Place asparagus on plate. Place the salmon on the asparagus with the sauce lightly applied. Spread the toasted almonds lightly over the dish.
Served it with a green salad, with romaine lettuce, tomatoes, naval orange sections, croutons, and the blood orange olive oil and mango vinegar.
Recipe Submitted by customer K.C. Woolf.
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