Trevor's Recipe Collection
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
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.
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
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.