Saturday, March 3, 2012

Blackened Salmon with Blood Orange

Here's a super easy and healthy meal idea incorporating none other than the blood orange!  I totally used my whole bag of blood oranges in a week.  It was a pretty awesome week.

Blackened Salmon with Blood Orange
makes 4 servings

1 tbsp paprika
1 tbsp cayenne
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
4 salmon filets with skin on one side (I used frozen)
3-4 tbsp olive oil
2 blood oranges, zested and juiced (and some slices for presentation-optional)

First thaw your salmon if you are using frozen filets. 
In a small bowl, add the paprika, cayenne, thyme, oregano and salt and mix to blend. Coat the salmon on the flesh side only.
Pour on a few tbsp of the blood orange juice.

Heat a large pan or cast iron skillet over medium heat, and add the oil. When the oil is super hot (test it by putting the handle of a wooden spoon in the oil-if bubbles form around it, it is ready) shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.

Arrange the salmon on a platter, sprinkle with blood orange zest and blood orange juice (and slices for presentation) and serve immediately.

I enjoyed my yummy salmon with some roasted veggies :)

Recipe adapted from Food Network

Here's my other blood orange recipes from this week:
Blood Orange Foot Soak (not for eating, lol)

1 comment:

Michelle said...

This looks absolutely delicious!