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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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courtesy of Lynne Rossetto Kasper of NPR's Splendid Table Ingredients:
2 -3 tablespoons frozen orange juice concentrate |
2 large garlic cloves, minced |
1/4 medium onion, minced |
1 teaspoon fresh thyme leave, tightly packed |
2 tablespoons extra-virgin olive oil |
salt & freshly ground black pepper |
2 lbs salmon fillets, with skin on |
wedges fresh lemon |
Directions:
1. Preheat oven to 450 degrees F.
2. In a small bowl, stir together the orange juice concentrate, garlic, onion, thyme, olive oil, salt and pepper.
3. Rinse and dry the salmon. Use olive oil to oil a large shallow pan large enough to hold the fish (a half-sheet pan works well). Place the fish skin side up. Make 4 very shallow parallel slashes through the skin. Slather both sides with the orange juice mixture, turning the salmon skin side up before putting it in the oven.
4. Roast for 10 minutes, or until the salmon is only slightly darker at its center than near the surface when you cut into it with a knife — it should not look raw at its center; it should look almost cooked through. Remove from the oven. Let rest for 10 to 15 minutes so the salmon can finish cooking and it's juices can settle.
5. Cut the fish into serving-size pieces and arrange them on a platter or individual dinner plates. Garnish with lemon wedges. Everyone finishes seasoning the dish with the lemon at the table. Serve hot, warm or at room temperature.
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