Fresh oranges in the relish pair to make a savory accompaniment to rich salmon fillets. Serve the citrus relish with any kind of fish, or with shrimp or scallops. On a diet or NOT you still will enjoy this dish. A vegetarian or NOT, you still will enjoy this dish.
We live in Arizona and have our own orange tree so having oranges a plenty for the relish is easy.
2 oranges seedless
1/2 teaspoon Orange zest fresh
1 tablespoon Honey
1/2 teaspoon Onion powder
1/4 teaspoon Salt
1 tablespoon Fresh Italian parsley chopped
1/2 teaspoon Ginger ground
Mix orange juice, oil and 1 teaspoon of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Preheat oven to 400°F. Mix brown sugar, paprika, 1/2 teaspoon thyme and salt in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with paprika mixture. Add salt and pepper to taste. Place salmon on foil-lined baking pan. Bake 10 to 15 minutes or until fish flakes easily with a fork. Or, grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork.
Peel orange, section and cut into 1/2-inch pieces. Mix all ingredients in medium bowl. Cover.
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