Monday, January 16, 2006

Broiled Salmon with Tomato and Blood Orange Sauce

I spoke about this recipe on my Podcast #19. The original recipe used swordfish, which is on the short list of fish that women should AVOID during pregnancy because of potentially high levels of mercury. So I replaced the swordfish with salmon (as long as you are not using salmon caught in the Great Lakes, salmon should be low in mercury).

4 servings

4 6-8 oz. salmon filets
1/2 cup red wine vinegar (or champagne vinegar)
1 cup orange juice
2 tablespoons brown sugar

3 blood oranges, supremed and diced
2 roma tomatoes, seeded and diced
finely diced red onion, to taste
salt and pepper, to taste

Prepare the sauce: Combine the vinegar, orange juice, and brown sugar in a small saucepan and bring to a boil, then lower the heat and reduce until you have a syrupy sauce, about 1/5 cup. pour off a little of this sauce to coat the fish.

To the remaining sauce, add the diced blood oranges, tomatoes and red onion. cool.

Preheat a broiler, or heat the oven to 400°F. Brush the salmon with the reserved orange vinegar sauce, and season with salt and pepper. Broil a few inches from the heat until the salmon is cooked through and the sauce begins to caramelize. Allow the fish to rest for a couple of minutes, and serve covered with the blood orange sauce. Can be served with an herbed couscous and a slic of blod orange in a twist as garnish.


At 12:32 AM, January 20, 2006, Anonymous Alicia C. Haus said...

Hello Mark,

Having only recently discovered your podcast, this is the first of your recommended recipes that I've prepared. What initially appealed to me was the lack of added fats, and the fresh, local, seasonal ingredients called for. What made it a hit with my boyfriend and I was the delicious punch of flavor in each bite! We salute you, Flavor God!

My boyfriend and I both found it superb and intend to prepare this relish for other dishes we enjoy, too. I will also be sharing this with my personal trainer who will be thrilled with it!

I look forward to preparing and sampling future recipes, and as always, enjoying your fabulous podcast.

Thank you so much for being a fabulous contribution to the world of podcasting!

Alicia Haus
Seattle, WA

At 1:00 AM, January 20, 2006, Blogger ReMARKable Palate said...

Wow, Alicia, that's some great praise. Thanks alot. I just put out the latest podcast this evening, be sure to check it out. While you're at it, you and everyone else should go put a pin in the frappr map (


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