Roasted Salmon with Orange and Green Olive Salsa
Serves 6-8
Nutrition per serving (7 servings) – Calories: 304; fat: 14g (saturated: 2g), carbohydrates: 9g, protein: 35g, fiber: 2g, sugar: 7g, sodium: 237mg
1 (2½-3 pound) salmon fillet, skin on, pin bones removed
Kosher salt and freshly ground black pepper
1 tablespoon brown sugar
1½ teaspoons smoked paprika
1½ teaspoons ground coriander seeds
3 seedless oranges, peeled, pith removed with knife. Slice oranges into ¼ inch rounds and then dice into ¼ inch pieces.
1 cup pimento-stuffed green olives chopped
2 tablespoons chopped shallot or red onion
¼ cup chopped fresh parsley
1 tablespoons extra-virgin olive oil
Adjust oven rack 6-7 inches from broiler element. And heat the oven to 250 degrees.
Sprinkle the flesh side of the salmon evenly with 2 teaspoons of salt. Refrigerate for at least 30 minutes or up to 4 hours. Fold an 18 x 12-inch piece of foil lengthwise to create an 18-6 inch sling. Place the sling on the baking tray and spray with vegetable spray.
Meanwhile, combine oranges, green olives, parsley, shallots and olive oil together in a medium bowl. Gently toss to combine. Season to taste with salt and pepper.
Combine ½ teaspoon black pepper, brown sugar, smoked paprika, and ground coriander in a small bowl.
Heat broiler. Pat salmon dry with paper towels and place, skin side down on foil sling. Sprinkle evenly with spice mixture. Broil salmon until the surface is lightly browned. 6-12 minutes, rotation sheet halfway through broiling.
Return oven temperature to 250 degrees and continue to cook until the center of fillet registers 125 degrees, 7-15 minutes longer, rotating sheet halfway through cooking. Using foil sling, transfer salmon to a serving platter, then carefully remove foil.
Try a different topping!
For a slight variation on this dish, try substituting the oranges, green olives, parsley, shallots, and olive oil for this Cucumber-Avocado salsa:
1 medium English cucumber, seeded and diced (about 2 cups)
1 large (or 2 small) firm-ripe avocados, peeled, pitted and diced
¼ cup finely diced red onion
2 tablespoons freshly chopped dill
Zest from 1 lemon and 2 tablespoons lemon juice
Salt and Pepper to taste
Combine in a small bowl and use in the same way!