Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Roasted Salmon with Citrus Salsa Verde
Roasted Salmon with Citrus Salsa Verde
About the Recipe
Paprika gives smoky, spicy balance to bright citrus and herb flavors.
If your paprika has been hanging out in the back of the spice cabinet for longer than six months, though, it might be time to start fresh.
Recipe by Botanica Restaurant, LA in Bon Appetit
Servings: 4
Ingredients:
1 shallot, very thinly sliced into rings
Finely grated zest from 1 orange, divided
Finely grated zest from 1 lemon, divided
1 Tbsp. plus ½ cup extra-virgin olive oil
1 lb. salmon fillet, preferably wild
Kosher salt
½ cup chopped cilantro
½ cup chopped parsley
1 small garlic clove, finely grated
½ tsp. smoked paprika
Fresh juice from 1 orange
Fresh juice from 1 lemon
Getting it done:
Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.
Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.
Ingredients:
1 shallot, very thinly sliced into rings
Finely grated zest from 1 orange, divided
Finely grated zest from 1 lemon, divided
1 Tbsp. plus ½ cup extra-virgin olive oil
1 lb. salmon fillet, preferably wild
Kosher salt
½ cup chopped cilantro
½ cup chopped parsley
1 small garlic clove, finely grated
½ tsp. smoked paprika
Fresh juice from 1 orange
Fresh juice from 1 lemon
Getting it done:
Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.
Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.
About the Recipe
Paprika gives smoky, spicy balance to bright citrus and herb flavors.
If your paprika has been hanging out in the back of the spice cabinet for longer than six months, though, it might be time to start fresh.
Recipe by Botanica Restaurant, LA in Bon Appetit
Servings: 4
Nutritional Info
Recipe Categories
