Squeeze the day with this vibrant and fresh salmon dish that comes together in an easy 30 minutes or less! With it being so easy to prepare, so easy to cook and tastes just as good as it looks, this makes for a great week night or weekend dinner for yourself or the whole family!
Spring is upon us and summer is right around the corner! This bright, crisp and fresh dish is well balanced and perfect for these warm months ahead of us. The crispy salmon filets get pan roasted for as little as 3 minutes per side and then topped with a cool juicy salad. It will be a very impressive centerpiece for a light spring or summer meal. If I am being honest, I low key have an obsession for citrus. I love the tang, the juice, acidity and benefits they provide.
Removing Orange and Grapefruit Segments from their Skin:
If you weren’t aware that you can actually peel the orange and grapefruit segments from their skins even after you cut the outer edges off, you can! I will let you in on a little secret on how I like to easily execute this.
I first like to turn the citrus fruit on its side and then cut the top off and then the bottom. Then, I flip it upright and carefully slice all of the edges off so the entire fruit is bare. I turn it on its side again and slice down one side to open up the fruit. I then, begin to gently peel the fruit from its skin and remove the segments one by one.
This is a tedious process, however it does not take as long as you might think. Plus, it is well worth it at the end to just devour the juicy fruit without having to chomp through tough skin. Keep in mind: this is definitely a preference of mine. If you would like to cut them and serve them in a different way or your own way to your liking, you absolutely can!
Did you make this dish? If so, tag @prettyplatebymichelle or leave me a comment below and let me know what you thought!
Serves 4, INGREDIENTS:
4 Sockeye salmon filets, seasoned with salt, pepper and garlic powder
1 Naval Orange, skin removed and sliced + 2 TBSP orange juice
1 Grape Fruit, skin removed and sliced + 2 TBSP grapefruit juice
Fresh lemon juice from half of a lemon + lemon zest from half a lemon
1 Fennel bulb, thinly sliced + greens from the top for garnish
1/4 TSP black pepper
1/4 TSP salt
2 TBSP capers
3 TBSP olive oil, divided (1 for marinade and 2 for cooking fish)
1 TBSP green onion, thinly sliced and green parts only
Steamed jasmine white rice, for serving with the salmon and citrus salad
You will want to make the citrus and fennel salad ahead of time to give it time to cool in the fridge before serving. To make, combine the following ingredients in a bowl: 1 orange, 1 grapefruit, fresh lemon juice, lemon zest, 1 fennel, orange juice, grapefruit juice, black pepper, salt, capers, green onion and 1 TBSP olive oil. Mix everything well and place in the fridge to cool for at least 30 minutes before serving. But, keep in the fridge the longer the better!
Make your jasmine white rice accordinG to package or in your rice cooker.
Rinse your salmon filets and pat dry. Season with salt, pepper and garlic powder to your liking.
Heat a pan over medium heat, add 2 TBSP olive oil. When hot place salmon, skin side up. Cook on one side for 3 minutes. Flip and then cook for another 3 minutes with the skin side down.
When done, remove from heat immediately. Top your fish with the citrus and fennel salad and serve with white rice immediately.
PRETTY PLATE KITCHEN ITEMS USED: