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Orange Salmon
2 tablespoon oil
1/4 cup orange juice
finely grated zest of 1 orange
2 tsp minced garlic
2 tsp dried tarragon
salt and pepper
4 salmon fillets, with skin
Mix first six ingredients to make maranade. Marinate fish for one hour at room temperature, tossing once to twice.
Place salmon, skin side down, in a dish, and pour marinade on top. Bake at 475.
Plum Coulis
(goes well with the orange salmon)
2 ripe large red or purple plums (about 1/2 pound) pitted and coarsely chopped
2 tablespoons water
black pepper
[1/2 teaspoon sugar to sweeten plums, if needed]
In a blender, puree plums with water, pepper and sugar. Pour through a fine sieve into a bowl, pressing hard on solids. Discard solids.
Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
