- Prep time
- 35-40 minutes PT40M
- Cook time
- 10-12 minutes PT12M
- 2 servings
This zesty salmon dish gets a little extra zing from its citrus and jalapeño marinade.
- 2 salmon fillets, 6 ounces each
- 1 jalapeño
- 1 lemon, zested
- 1 orange, zested
- ¼ cup lemon juice
- ½ cup orange juice
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
- 2 sprigs fresh cilantro, for garnish
Remove skin from salmon fillets; discard.
Slice 8-10 very thin rounds from the tip of the jalapeño. Cut remaining pepper in half, remove and discard seeds, then mince.
Mince lemon and orange zest. Combine zests in a 1-quart zip-top bag with lemon juice, orange juice, minced jalapeño and chopped cilantro. Add salmon fillets, close bag and marinate on a plate in the refrigerator for 30 minutes.
While salmon marinates, preheat oven to 400ºF.
Segment zested lemon and orange by cutting off top and bottom of each fruit, then standing it upright and running the blade from top to bottom to remove the white pith. Continue around each fruit until all pith is removed. Lay citrus on its side and cut segments from between the white membrane.
Heat olive oil in an oven-safe skillet over medium heat. Remove salmon from marinade and use a paper towel to remove any excess liquid. Season salmon with salt and pepper and carefully lay each fillet in the pan. Be careful, as the oil may pop and sizzle if there is excess liquid on the salmon.
Cook for 2 minutes, turn over each fillet and top with even amounts of lemon and orange segments. Place skillet in the oven to finish cooking, about 8-10 minutes.
Once cooked, remove skillet from oven and use a spatula to plate each fillet. Serve hot, topped with fresh cilantro sprigs and thin-shaved jalapeño.
Techniques used in this recipe:
- chop (I)
- chop (I): to cut into pieces of roughly the same size.
- mince: to chop into very small pieces.
A boneless cut of meat, fish, or poultry.
The white part of citrus peel, usually has a slight bitter taste and is not used in cooking.
Colored part of the peel of citrus fruit which contains flavorful oils.
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.
Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.
An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.
In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.