Broiled Moro Blood Orange Glazed Salmon
Bright and beautiful, this salmon dish gets a zesty boost of taste from Moro blood oranges in a glaze and also a salsa to serve on the side. It’s big on flavor but doesn’t take long to make, for the perfect mid-week pick-me-up dish.
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.