Salmon in orange marinade
2 servings
30 minutes
Salmon in orange marinade is an exquisite blend of Mediterranean traditions and citrus freshness. In Italy, they love to highlight the natural flavor of fish with light sauces, and this recipe is no exception. Orange juice gives the salmon a delicate tanginess, while pickled ginger and spices add a subtle spiciness. Fried in olive oil, the fish has a crispy crust and is juicy inside. The dish pairs wonderfully with young potatoes and fresh sorrel, creating a balance of flavors. It's not just dinner; it's a gastronomic journey into the heart of Italian cuisine where simplicity and harmony of ingredients make every bite special. Perfect for a festive dinner or romantic evening, it delights and surprises gourmets.
1
Squeeze the juice from half an orange, add pickled ginger with its own juice, and salt to taste. Soak the salmon pieces in the sauce for 40 minutes. You can add 1-2 tablespoons of cold boiled water to cover the salmon completely.
- Oranges: 1 piece
- Pickled ginger (gari): 50 g
- Salt: to taste
2
Mix the spices (cumin, mustard seeds, caraway, black ground pepper) and coat the salmon in them just before frying.
- Spices: to taste
- Atlantic salmon: 300 g
3
Fry the salmon in olive oil for 5-6 minutes on each side over medium heat.
- Olive oil: 2 tablespoons
- Atlantic salmon: 300 g
4
Place the cooked salmon on a plate, drizzle with the remaining sauce. Serve with boiled potatoes and fresh sorrel. Garnish with orange slices.
- Atlantic salmon: 300 g
- Oranges: 1 piece
- New potatoes: 500 g
- Sorrel: 1 bunch
