Skip to main content
Epicurious
Bon Appétit

Salmon with Sesame and Orange-Ginger Relish

4.4

(93)

Image may contain Food
Salmon with Sesame and Orange-Ginger RelishBRIAN LEATART

Look for wild salmon fillets. You can ask the fishmonger to remove the pinbones, or remove them at home with tweezers.

Serve with: Alsatian Riesling • sautéed sugar snap peas • rice pilaf with watercress and green onions • white chocolate crème brûlée

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/3 cup dry white wine
1/3 cup fresh orange juice
2 1/2 tablespoons soy sauce
1 2 1/2-pound salmon fillet
3 large navel oranges
1/2 cup matchstick-size strips red pepper
1/2 cup thinly sliced red onion
2 1/2 tablespoons chopped fresh cilantro
2 teaspoons minced peeled fresh ginger
2 teaspoons grated orange peel
1 teaspoon oriental sesame oil
1/2 teaspoon coarse kosher salt
1/4 teaspoon dried crushed red pepper
Vegetable oil
1 tablespoon sesame seeds, toasted

Preparation

  1. Step 1

    Whisk first 3 ingredients in small bowl to blend; transfer to 13x9x2-inch glass baking dish. Place salmon, skin side up, in orange juice mixture; cover with plastic and chill at least 2 hours and up to 4 hours. Bring to room temperature 30 minutes before cooking.

    Step 2

    Using small sharp knife, cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments into bowl.

    Step 3

    Mix red pepper and next 7 ingredients in medium bowl to blend. Fold in reserved orange segments and any accumulated juices. (Can be prepared 1 hour ahead. Let stand at room temperature.)

    Step 4

    Preheat oven to 450°F. Line rimmed baking sheet with foil; generously brush with vegetable oil. Place fish, skin side down, on prepared baking sheet. Sprinkle with salt and pepper. Bake until fish is just opaque in center, about 20 minutes. Using large spatula, gently loosen salmon from foil. Using foil as aid, carefully lift salmon from sheet and allow salmon to slide from foil onto platter. Mound orange relish down center of fish, sprinkle with sesame seeds, and serve.

TagsOrangeCitrusFruitGingerHerbs & SpicesSalmonFishSeafoodBell PepperVegetableRed OnionOnionRoot VegetableMainDinnerDairy FreeRoastBon Appétit
Read More
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.