Orange Juniper Salmon with Fennel Citrus Salsa

Orange Juniper Salmon with Fennel Citrus Salsa

Orange Juniper Salmon with Fennel Citrus Salsa

Yield: Serves 4-6


Ingredients

2 lb. side of salmon fillet, pin bones out
¼ cup juniper berries, ground in a spice grinder
2 Tbsp. sugar
1 Tbsp. kosher salt
1 tsp. freshly ground pepper
Zest from 1 orange, grated
Olive oil
Fennel Citrus Salsa


Preparation

Oven Temperature: 550-580 degrees

Line a sheet pan with foil and place the salmon on top.  For ease of serving, slice the fish almost all the way through into desired number of portions.

Mix juniper, sugar, salt, pepper and grated orange zest in a small bowl and then rub evenly over salmon.  Drizzle with olive oil.

Flame Height: 3

Place the salmon in the center of the oven with the thick part of the salmon closest to the flame and roast for 5 minutes.

Rotate 180 degrees and return to just in front of the flame and cook for another 2 or 3 minutes.

Individual portions should lift easily from the skin.  Serve topped with Fennel Citrus Salsa.

Note:  You could also cook the salmon on a cedar plank.



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