Citrus Salmon - Rollin' Oats - Market & Cafe

Citrus Salmon


  • 8 Portions (6-8 oz. each) salmon fillet
  • 4 large garlic cloves
  • 4 scallions, trimmed and coarsely chopped
  • ¼ cup fresh parsley leaves
  • ¼ cup (packed) fresh cilantro leaves
  • ¼ cup fresh lime juice
  • ½ cup fresh orange juice
  • 1 Tbsp. orange zest
  • 1 tsp. salt
  • 2 tsp. freshly ground pepper
  • ½ cup extra-virgin olive oil (or ½ olive oil and ½ canola oil)
  • Directions:

    Process the garlic, scallions, parsley and cilantro leaves until finely minced. Add lime and orange juices, orange zest, salt & pepper and blend well. With the processor run¬ning, slowly emulsify the olive oil in a steady stream. Marinade the salmon fillets at least one hour to two hours, being careful not to over-marinate as the salmon flesh might be damaged by the acid in the lime juice.

    The salmon fillets can be baked in a hot (450ºF. to insure browning) oven for 5-7 minutes, char-grilled or sautéed until just done and served with the Citrus Sauce.

    Ingredients for the Citrus Sauce:

  • 1 cup fresh orange juice
  • 2 Tbsp. fresh lime juice
  • ¼ cup medium-dry sherry
  • 1 Tbsp. corn starch, dissolved in the above sherry
  • 2 Tbsp. chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • 2 Tbsp. butter, room temperature
  • Directions:

    Bring the orange and lime juices to a boil in a saucepan over medium-high heat. Add the cornstarch and sherry mixture while stirring constantly with a wire whisk until the sauce is thickened and translucent. Remove from heat, add the parsley and season with salt & pepper. Whip in the butter until fully dissolved into the sauce.