It might be the dead of winter but it happens to be one of my favorite times of the year, blood orange season.
I love cooking and baking with blood oranges. They add so much flavor and color to everything. In the past couple of years I’ve made buckwheat and blood orange pancakes and blood orange sugar cookie bars, so this year I wanted to share a savory blood orange recipe.
This month’s recipe redux challenge was to make a recipe with our favorite kitchen utensil. I thought long and hard about this because I have a lot of things that I use regularly in my kitchen. I love my food processor, my stand mixer, and my blender. I wasn’t sure if small kitchen appliances counted as a utensil so I gave it more thought and realized, of course my absolute favorite thing is my microplane! Why do I love my microplane so much, one thing — citrus zest!
Citrus zest seriously changed my cooking and my world several years ago. It’s such an easy way to impart intense flavor with one easy ingredient. I love all types of zest – lemon, orange, lime, give me them all. So when I get the chance to use blood orange zest this time every year, I take advantage.
This recipe pairs fresh blood orange zest with the most gorgeous blood orange juice to flavor heart healthy salmon filets. More zest gets mixed with almond meal to create a slightly crispy crust that adds to the flavor and texture of the fish. You can make this salmon in under 20 minutes for a nutritious and flavor packed meal. We love it over salad (it’s great with green goddess dressing), paired with vegetables and quinoa, or atop mashed potatoes with roasted brussel sprouts. However you serve it, it’s sure to be delicious.
If you don’t have a microplane, I highly recommend getting one, it will change your life! In the mean time, you can use any grater, you might just have to put a little extra muscle into it. Happy zesting!
- 2 individually portioned salmon filets (approx. ½ lb. total)
- 3 T blood orange zest, divided
- 2 T blood orange juice
- 1 t olive oil
- 3 T almond meal
- ½ t salt, divided
- ¼ t ground black pepper
- ¼ t red pepper flakes
- Preheat the oven to 400 degrees F.
- Combine the blood orange juice, 1 T zest, olive oil, ¼ t salt, and red pepper flakes. Set aside.
- In a separate bowl, combine the remaining 2 T zest, the almond meal, remaining ¼ t salt, and black pepper. Add 1 T of the juice mixture to we the crumb mixture.
- Place the salmon filets in a baking dish or on a parchment-lined, rimmed baking sheet. Cover each piece of salmon with half of the juice mixture, trying to keep most of the juice on the fish. Spread half of the almond mixture on top, spreading evenly on the filets to create a thin crust.
- Bake for 8-10 minutes until the fish is opaque, and the crust is lightly browned. Serve immediately.