Where I live, the days are still short, and though we’ve had a tiny taste of spring the last week and a half, I woke up to a skiff of fresh snow. The weatherman, with all of his charm, said we should get anywhere from 5 to 10 inches of snow in the mountains. Winter hasn’t left yet.
One particularly encouraging part of winter is that it’s peak season for all sorts of citrus fruit; bites of sunshine when the snow keeps falling. I can’t tell you how many bags of baby oranges, aka mandarins and satsumas we have consumed. They are sweet, easy to peel and quite frankly, a yummy pick-me, pick-me nosh.
Choices aren’t limited to the handheld, peel and eats; grapefruit, kumquats, lemons and limes brilliantly brighten (a little alliteration going on here) the flavor of the hearty stuff filling my pots. I find a bunch of chopped parsley and lemon zest perks up my ever-present stew and broiled grapefruit topped with brown sugar, thyme and red pepper flakes, well, let’s just say oh my at breakfast.
Like a lot of people, at the beginning of the year I decided to “do” a few things – those blasted New Year’s resolutions. One was to get back into my fish eating habit. My favorite, next to halibut, is salmon. I’m especially fond of wild-caught varieties from Alaska. When my fam had a chance to visit Alaska a few years back, I got totally hooked, truly no pun intended.
You know where I’m heading. It’s citrus season, so I’m thinking salmon. This truly is an if this, then this scenario and not in a quantum leap sort of way; after all, little lemon wedges always accompany a plate of fish and chips. Nope, citrus and fish are a match made in culinary heaven.
There are so many salmon recipes out there. You could probably choose a different one every night and not cover the gamut. I’ll not bore you with boat loads of ideas; instead a favorite go-to.
Roasted Citrus Salmon
- 3 lb salmon fillet, boned and skinned
- ½ cup dark brown sugar
- 2 lemons thinly sliced
- ½ cup fresh dill, chopped
- 2 teaspoons garlic powder
- Sea salt and fresh ground pepper
- Preheat oven to 425 degrees.
- Line a baking sheet with tin foil and arrange fish on baking sheet.
- Sprinkle salmon with the garlic, salt and several grindings of black pepper. Cover the fish with the brown sugar, chopped dill and lemon slices.
- Place salmon in the hot oven and roast until it is done and flesh is flaky, approximately 20 to 30 minutes depending on the thickness of the fillet.
Serve salmon warm as an entrée. Leftovers can be stirred into chowder, formed into salmon cakes or tossed into a salad. Mostly, we end up devouring the whole kit n’ caboodle, so may I suggest roasting two at a time?
Here’s to keeping at least one of my resolutions! Happy citrus season…