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