Blood Orange Salmon with a Seasonal Citrus Salad
Citrus season is among us, so I am taking full advantage of it with this awesome week night dinner.
Ingredients (for 2):
Salmon Filet Ingredients
2 Salmon Filets
3 Sprigs of Thyme
1 Blood Orange Thinly Sliced
1/2 tsp Chili Powder
1 Tbsp Olive Oil
1 Tbsp Butter
Salt and Pepper
Blood Orange Reduction Sauce Ingredients
1 Blood orange juiced ~1/4 Cup
1 Blood orange segmented
2 Tbsp Red Wine Vinegar
1 Tbsp Brown Sugar
2 Sprigs Thyme
Pinch of Salt and Pepper
1 Tbsp Olive Oil
Seasonal Citrus Salad Ingredients
2 Oranges (I used blood orange and Cara Cara) segmented
2 Cups Arugula
1 Fennel Bulb thinly sliced
2 Celery stalks thinly sliced on a bias
1 Shallot thinly sliced
2 Tbsp Olive oil
1 Tbsp Fresh Squeezed Lemon Juice (~1/2 Lemon squeezed)
Salt and Pepper


How I made it:
Salmon:
Preheat oven to 400F.
Season the salmon filets with salt, pepper, and chili powder.
In an oven safe pan over medium high heat add olive oil and 1 Tbsp of butter. Once melted add salmon filets skin side down. Add thyme sprigs. Sear for 2 minutes. Baste the salmon filets with thyme infused butter for an additional 2 minutes. Add Fresh thyme to the top of filets and layer on blood orange slices. Cook in the oven for 7 minutes.



Blood Orange Reduction:
In a small saute pan add 1 Tbsp olive oil, the juice of one blood orange (1/4 Cup of juice), red wine vinegar and brown sugar. Bring to a simmer. Once simmering add thyme, season with a pinch of salt and a few turns of fresh cracked black pepper. Add blood orange segments of 1 orange. Continue to simmer until thickened (~3 minutes).
Salad
Combine arugula, fennel, shallots, celery and segmented slices of blood orange or cara cara orange. Season with a pinch of salt, pepper, and half a lemon juiced (~1 Tbsp).
Once salmon is cooked, remove the orange slices and pour over the blood orange reduction on top. Serve with salad and enjoy!


Happy Eating! -Kristen Faith
I made this for Valentine’s Day for my bf and I and it was amazing!! Paired perfectly with Pinot Grigio for a romantic night in. Segmenting the citrus was tedious but so worth it, will def make again for a date night meal!
This was delicious!! Excellent flavor and definitely restaurant-worthy :) My only goof was not slicing the oranges thinner for the top - the extra thickness kept that section of the fish from fully cooking with the other parts.