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Glazed Wild Caught Alaskan Salmon under an Orange Red Pepper Relish

By Linda Eckhardt on May 1, 2012

Glazed Salmon with an Orange Pepper Sauce

Look for wild salmon fillets. You can ask the fishmonger to remove the pinbones, or remove them at home with tweezers. This dish makes great leftovers the next day.

Serve with: Alsatian Riesling

Yield: Makes 8 servings

1/3 cup dry white wine

1/3 cup fresh orange juice + grated zest of ½ orange

2 tablespoons soy sauce

1 2-1/2-pound salmon fillet with skin

2 large navel oranges

1/2 cup matchstick-size strips red bell pepper

1/2 cup thinly sliced red onion

2 1/2 tablespoons chopped fresh cilantro

2 teaspoons minced peeled fresh ginger

2 teaspoons grated orange zest

1 teaspoon sesame oil

1/2 teaspoon sea salt

1/4 teaspoon dried crushed red pepper

1 tablespoon black sesame seeds, toasted

Whisk wine, orange juice and soy in small bowl to blend; transfer to 13x9x2-inch 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 temperature 30 minutes before cooking.

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

Mix red pepper and next 7 ingredients into the bowl to blend. Cover and set aside for up to an hour.

Preheat the oven to 450°F. Spritz a large oven- to-table baking dish with cooking spray. Place fish, skin side down, on prepared dish. Sprinkle with salt and pepper. Bake until the fish is just opaque in center, 15 to 20 minutes. Take care not to overcook. Test by inserting a fork in the middle and twisting. Mound orange relish down center of fish, sprinkle with sesame seeds, and serve.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”