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Recipe Detail Page
Roasted Salmon with Orange, Raspberry & Arugula Salsa
Early Summer 2016
Serving the salmon as a whole piece makes for great presentation, but it can easily be prepared in individual portions. Just slice the side of salmon into 6 equal-sized fillets before continuing to follow the recipe as directed.
Serves 6
3 lbs (1.5 kg) side of salmon, deboned, skin on or off
¼ cup (60 mL) olive oil
Salt and freshly ground black pepper to taste
1½ tsp (7 mL) ground coriander
2 tsp (10 mL) Dijon mustard
2 tbsp (30 mL) raspberry vinegar
2 navel oranges; slice off peel, then cut orange into segments
2 tbsp (30 mL) red onion, finely diced
½ cup (125 mL) raspberries
2 cups (500 mL) arugula
1 Preheat oven to 400°F (200°C).
2 Place salmon on a parchment-lined baking sheet, brush with 1 tbsp (15 mL) olive oil and season generously with salt and pepper, sprinkle with all of the coriander. Place salmon in oven and roast for 17 to 20 minutes depending on thickness.
3 Meanwhile, in a medium bowl, whisk together mustard and vinegar; whisk in remaining olive oil. Add orange segments and red onion and set aside.
4 Once the salmon is removed from oven, toss the raspberries and arugula with the vinegar mixture, season to taste with salt, and serve on top or alongside the salmon.
Serves 6
