How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Citrus-Roasted Salmon with Spring Pea Sauce?

You need 15 ingredients. The key ingredients include: 3 oranges, 3 lemons, Freshly grated zest of 1 lime, 2 teaspoons sugar, and more.

Is Citrus-Roasted Salmon with Spring Pea Sauce suitable as seafood?

Yes, Citrus-Roasted Salmon with Spring Pea Sauce falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Citrus-Roasted Salmon with Spring Pea Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrus-Roasted Salmon with Spring Pea Sauce Recipe

Name: Citrus-Roasted Salmon with Spring Pea Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oranges; 3 lemons; Freshly grated zest of 1 lime; 2 teaspoons sugar; Coarse salt and freshly ground white pepper; 1 teaspoon coriander seeds, crushed; 1 side of wild Alaskan salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers; 2 tablespoons extra-virgin olive oil; Spring Pea Sauce (recipe follows); Pea shoots or watercress, for garnish; 1 1/3 cups shelled fresh peas; 1 1/2 cup loosely packed trimmed watercress (1/2 bunch); 1 1/2 tablespoons cold unsalted butter, cut into small pieces; Coarse salt; (makes 3/4 cup)

Citrus-Roasted Salmon with Spring Pea Sauce

Eats Now Editorial Team · 287 kcal · Seafood

1
Finely grate the zest of 2 oranges and 2 lemons.
2
Cut the remaining orange and lemon into 1/4-inch-thick rounds.
3
Stir together citrus zests (including lime), sugar, 2 teaspoons salt, 1 1/2 teaspoons pepper, and the coriander in a small bowl.
4
Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat.
5
Rub spice blend all over salmon.
6
Cover with plastic wrap.
7
Refrigerate 2 hours.
8
Remove salmon from refrigerator.
9
Wipe off spice blend with paper towels.
10
Let fish stand at room temperature 20 minutes.
11
Meanwhile, preheat oven to 400F.
12
Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down, on top.
13
Rub the oil all over salmon.
14
Roast until opaque throughout, about 17 minutes.
15
Remove from oven; cut salmon crosswise into 8 pieces.
16
To serve, divide sauce among eight serving plates, and top each with a piece of salmon.
17
Garnish with pea shoots and remaining orange and lemon rounds.
18
Prepare an ice-water bath.
19
Bring a pot of water to a boil.
20
Blanch peas and watercress until bright green, about 45 seconds.
21
Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
22
Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon).
23
Pass puree through a fine sieve into a small saucepan.
24
Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat.
25
Season sauce with 1/2 teaspoon salt (or to taste).
26
Serve warm.
27
(Per Serving)
28
Calories: 432
29
Saturated Fat: 4.9g
30
Unsaturated Fat: 13.4g
31
Cholesterol: 109mg
32
Carbohydrates: 16.2g
33
Protein: 36.8g
34
Sodium: 686mg
35
Fiber: 3.6g
36
(Per Serving)
37
Calories: 37
38
Saturated Fat: 1.2g
39
Unsaturated Fat: .6g
40
Cholesterol: 5mg
41
Carbohydrates: 3.5g
42
Protein: 1.4g
43
Sodium: 123mg
44
Fiber: 1.2g

Citrus-Roasted Salmon with Spring Pea Sauce

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