Spiced Citrus Salmon

Citrus season is here and one of my favorite things is to find unique ways to incorporate these wintry fruits into some of my favorite dishes; meet this Spiced Citrus Salmon.

Inspiration:

Salmon is such a great source of protein & has a host of health benefits for athletes (hello, Omegas). Here in the Pacific Northwest, we’re blessed with amazing salmon in our backyard, so it’s a staple in our house. Citrus season is here and one of my favorite things is to find unique ways to incorporate these wintry fruits into some of my favorite dishes; meet this Spiced Citrus Salmon. Spice your salmon up and slow-roast it on a bed of citrus. The spice rub is full of warm flavors and they lend themselves perfectly to the bright notes of citrus. Tangerines, blood oranges, navel oranges, and even lemons work well here. If you can’t find a whole salmon fillet, smaller fillets will work just fine. Either way, this slow-roast technique will give you a tender, moist fish. Salmon can overcook in a matter of minutes, so start checking for doneness around 11 minutes.

Enjoy!

Ingredients:

Serves 4

1 to 1.5 pound salmon fillet, skin on
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
½ teaspoon cayenne or red chili flakes
⅛ teaspoon ground cloves
1 large orange, unpeeled, sliced horizontally into ½ inch slices
1 small bunch fresh thyme sprigs
1 ½ tablespoons olive oil
Salt and pepper

Instructions:

Preheat oven to 275˚ and line a baking sheet with aluminum foil or parchment paper.

Mix the spices together in a small bowl and set aside.

Place the oranges and thyme sprigs on the center of the baking sheet, roughly in the shape of the salmon fillet, and sprinkle with salt and pepper.

Pat the salmon dry on both sides and lay skin-side down on the oranges and thyme.

Season with salt and pepper, followed by the spice mix. Using your fingers, lightly press the spices into the fish. Drizzle with the olive oil.

Roast for 11-15 minutes depending on the thickness of your fillet. To test for doneness, press a finger into the thickest part of the fish. It should give slightly and still be juicy inside.

Remove the fillet to a cutting board and cut into serving portions, with the citrus alongside.