Salmon in citrus marinade with olives
2 servings
40 minutes
Salmon in citrus marinade with olives is a harmonious blend of sea freshness, spice piquancy, and the refreshing tartness of grapefruit. This recipe draws from Mediterranean culinary traditions where citrus plays a key role in enhancing the fish's flavor. Salmon, with its tender texture and rich taste, absorbs a vibrant marinade of grapefruit juice, sweet paprika, and olive oil, gaining incredible depth of flavor. Fennel adds light anise notes while olives bring a rich Mediterranean accent. Baked to perfection, the salmon remains juicy and tender, while pickled vegetables with citrus dressing make for an elegant presentation. This dish is perfect for a light dinner or festive gathering, impressing with its balance of flavors and elegant simplicity in preparation.
1
Cut the olives into 2-3 pieces.
- Pitted olives: 15 pieces
2
Grate the zest of one grapefruit on a fine grater, cut the pulp into pieces, removing the membranes.
- Grapefruits: 2 pieces
3
Thinly slice the fennel and mix it with grapefruit.
- Fennel: 1 piece
4
Chop the parsley - it should yield 2 tablespoons.
- Parsley: 1 bunch
5
Squeeze 50 ml of juice from the second grapefruit, mix it with olive oil, paprika, parsley, olives, and a pinch of salt.
- Grapefruits: 2 pieces
- Olive oil: 2 tablespoons
- Sweet paprika: 1 teaspoon
- Pitted olives: 15 pieces
- Sea salt: 0.5 teaspoon
- Ground black pepper: pinch
6
Marinate the fennel with grapefruit in the prepared dressing.
- Fennel: 1 piece
- Grapefruits: 2 pieces
7
Wash the fish, dry it with a paper towel, salt and pepper it.
- Salmon steak: 2 pieces
- Sea salt: 0.5 teaspoon
- Ground black pepper: pinch
8
Place the fish on a baking sheet and bake in a preheated oven (180°C) for 15-20 minutes.
9
Serve the marinated fennel on the steaks with the dressing and pieces of grapefruit.
- Fennel: 1 piece
- Grapefruits: 2 pieces