A Winelover's Wanderings

We were having salmon for dinner, and I wanted to try something new. A post on the Slow Travel messageboard asked for new salmon recipes, so I looked thru those and immediately noticed the recipe posted by CindyRuth of Baked Alaska for Salmon with Sesame & Orange-Ginger Relish. The good thing was that I actually had all of the ingredients on hand.

The fish was wonderful! I served TJ's frozen brown rice with it and put a little bit of the relish on top of it too. All I can say is YUM! Thanks Cindy!

Salmon with Sesame & Orange-Ginger Relish

Makes 8 servings
Adapted from epicurious.com

Ingredients:

1/3 cup dry white wine
1/3 cup fresh orange juice
1 1/2 Tbsp soy sauce
1 2 1/2 lb. salmon fillet

3 large navel oranges

1/2 cup matchstick-size strips red pepper
1/2 cup thinly sliced red onion
2 1/2 Tbsp chopped fresh cilantro
2 tsps minced peeled fresh ginger
2 tsps grated orange peel
1 tsp oriental sesame oil
1/2 tsp coarse kosher salt
1/4 tsp dried crushed red pepper

Vegetable oil
1 Tbsp sesame seeds, toasted

Instructions:

Whisk first 3 ingredients in small bowl to blend; transfer to 13x9x2" glass baking dish. Place salmon, skin side up, in orange juice mixture;cover with plastic and chill at least 2 hours and up to 4 hours. Bring to room temp 30 minutes before cooking.

Using small sharp knife, cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments into bowl.

Mix red pepper and next 7 ingredients in med bowl to blend. Fold in reserved orange segments and any accumulated juices. (Can be prepared 1 hour ahead. Let stand at room temp.)

The recipe calls for brushing with oil, placing skin side down, sprinkling with salt and pepper, and baking on a baking sheet, in a preheated 400 degree oven until opaque in center, about 20 minutes. Instead, I put mine skin side down on foil, folded the edges of the foil up to make a little tray, poured some of the marinade over, and placed on a hot grill and cooked until just done. Don't overcook salmon or it gets too dry. Then just slide a spatula between the fish and the skin and your fish comes right off and the skin sticks to the foil. Place on a platter, and mound the orange relish down the center of the fish, then sprinkle with the sesame seeds.