Broiled Moro Blood Orange Glazed Salmon
Salmon & Glaze
- 2 pounds salmon filet
- 1 clove garlic, minced
- 1/2 cup Moro blood orange juice freshly squeezed
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 2 Moro blood oranges thinly sliced
- 1 Moro blood orange
- 1 orange
- 1 small shallot
- 1/2 jalapeno pepper seeded and diced
- 2 tablespoons fresh cilantro chopped
- 1 lime juiced
- salt to taste
- pepper to taste
- Peel the oranges, divide them into segments, and chop into small chunks.
- Combine all the ingredients in a bowl, cover and refrigerate for at least 30 minutes.
- You can make it up to 5 days ahead of time.
- Bring to room temperature when it’s time to serve.
Salmon & Glaze
- Preheat the oven to broil at a high setting, and place the rack about 6-inches below the broiler.
- Lightly grease a shallow baking dish with olive oil, and place the salmon in it.
- Combine the garlic, blood orange juice, lemon zest, brown sugar, and soy sauce in a small saucepan and heat to boiling.
- Rub the salmon with a little olive oil and sprinkle with salt and pepper.
- Allow the glaze to cool slightly and then pour it over the salmon.
- Top with the blood orange slices and place under the broiler. Broil about 15, minutes, or until the fish flakes with a fork. If the orange slices are getting too brown, you can flip them over halfway.
- Serve topped with salsa.