06 Aug 2018 Citrus-Maple Salmon with Fresh Dill
This is both a gorgeous and delicious fish dish. The minimal effort required to squeeze the citrus fruits and extract the fresh juices is well worth it for the final product that results.
The salmon is visually appealing, beautiful to serve, as well as healthy and enjoyable to eat. A win-win dish that will be enjoyed by all fish lovers (and even maybe those who are not!).
Citrus-Maple Salmon with Fresh Dill
For the salmon, you will need a half/side of boneless salmon, approximately 3 lb. in weight. If you can get it skinless too, that’s even better (and cleaner to serve).
Rinse the salmon well, shake off the excess water after rinsing, and transfer the salmon to a 9×13 foil pan. You will need to fold the salmon over to fit it into the pan.
Prepare the marinade:
In a 2 c. measuring cup, or bowl, mix together:
The juice and pulp (that’s extracted from the juicing) of 1 lime: yield is approx. 3 Tbsp.
The juice and pulp (that’s extracted from the juicing) of 1 lemon: yield is approx. 5 Tbsp.
The juice and pulp (that’s extracted from the juicing) of 3 “Juice Oranges”: yield is approx. 1 cup.
1/2 c. pure maple syrup
1/2 tsp. sea salt
Generous dash black pepper
1 Tbsp. dijon mustard
Stir all the ingredients together to combine. Pour the citrus-maple marinade over the salmon.
Top the salmon with half a (large) red onion, finely diced.
Atop the salmon, sprinkle 1/2 c. packed fresh dill, stems removed (if you can get the pre-checked/cleaned dill, which is what I use, it makes your job much easier).
Cover the pan tightly with foil, and marinate, refrigerated, for 2 hours.
When you are ready to bake the salmon, preheat the oven to 400* and line a cookie sheet with parchment paper (if you oven is very hot, I would recommend baking on 375*).
Remove the salmon from the marinade and transfer to the cookie sheet: unfold the salmon and lay it flat on the cookie sheet.
Using your gloved hands (or slotted spoon), remove the onions and dill from the marinade and arrange them atop the salmon. Discard the marinade.
Drizzle the salmon with (light tasting) olive oil.
Bake on 400* for 20 minutes.
Note: If you want to be able to serve the salmon with the citrus-maple marinade, simply boil the marinade. Once the salmon, onions and dill have been removed, transfer the marinade to a small pot. Over a high flame, bring the marinade to a rolling boil. Lower the flame to medium, and continue to boil for a few minutes. The heat kills any bacteria that might be present. You can now use your citrus-maple marinade as a serving sauce with the fish.
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Happy cooking, b’tay’avon, and enjoy!