Tuesday, January 14, 2014

Sweet and Spicy Citrus Salmon

Right now we're having our annual citrus sale at work and I just had to take advantage. The variety of fresh citrus fruits were so abundant today, I wasn't sure where to start! I settled on making a recipe using tangelos. These super juicy fruits are a hybrid of tangerines and pumelos (which taste like a sweet, mild grapefruit).

Citrus fruits pair perfectly with fish, especially salmon! The combination of maple syrup, citrus juice/zest and cayenne pepper in this marinade for the fish is so additive, you won't want to waste a drop. 



1. Preheat oven to 400.

2. Place salmon filets in a single layer in a gallon-sized re-sealable bag.

3. In a small bowl, combine the marinade ingredients. 


Ahhhh….I love the smell of freshly zested citrus!








4. Carefully pour marinade over the salmon and seal the bag tight. Place bag in the refrigerator for 30 minutes to 1 hour to allow the flavors to marry.

5. Spray a 13x9 pan with cooking spray and place salmon and bag contents into the pan. Bake for 12-15 minutes or until salmon is tender and flakes easily with a fork.

*While the salmon cooked, I microwaved 2 bags of Hy-Vee Steam Quick brown rice (the perfect bed for all that yummy sauce!).


Place cooked salmon over the brown rice and garnish with green onion and sesame seeds, if desired. Spoon extra sauce from the pan over the top for added citrus flavor! 



Sweet & Spicy Citrus Salmon
Serves 4

All you need:
4 (5 oz.) salmon filets

Marinade
1/3 cup pure maple syrup
Juice and zest of 2 tangelos
Juice and zest of 1 lemon
2 tablespoons light soy sauce
1 shallot, minced
1/4 teaspoon cayenne pepper
1 teaspoon freshly grated ginger
2 garlic cloves, minced
Salt and pepper, to taste

Brown rice, for serving (optional)
Sliced green onion and sesame seeds, for garnish (optional)

All you do:
1. Preheat oven to 400.
2. Place salmon filets in a single layer in a gallon-sized re-sealable bag.
3. In a small bowl, combine the marinade ingredients. 
4. Carefully pour marinade over the salmon and seal the bag tight. Place bag in the refrigerator for 30 minutes to 1 hour to allow the flavors to marry.
5. Spray a 13x9 pan with cooking spray and place salmon and bag contents into the pan. Bake for 12-15 minutes or until salmon is tender and flakes easily with a fork.

Serve over brown rice and garnish with sliced green onion and sesame seeds, if desired. 

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