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.


food recipe salmon fish blood orange