The Orange Salmon Fillet is one of those dishes I love the most, firstly because it is boneless and secondly because it is prepared quickly without too many steps, and its taste is delicious. It is cooked with the skin side down and basted with orange juice. It is also quite economical, costing around 20 euros per kg, and for a fillet of nearly 300 grams, it’s about 6 euros. This recipe, due to its ease of execution, is also suitable for festive lunches, making a great impression on the table. Follow the procedure and prepare it with me.
Other citrus recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 567.04 (Kcal)
- Carbohydrates 12.80 (g) of which sugars 12.30 (g)
- Proteins 58.18 (g)
- Fat 30.99 (g) of which saturated 4.93 (g)of which unsaturated 6.05 (g)
- Fibers 0.21 (g)
- Sodium 1,375.80 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 oz salmon fillet
- 1.5 tbsp extra virgin olive oil
- 0.64 cup orange juice
- 0.5 tsp fine salt
- 2 pinches rosemary (finely chopped)
- 2 g orange zest (grated)
Tools
- Frying Pan 10 inches
- Lid 10 inches
- Cooking Spatula
- Citrus Juicer
Steps
Check that there are no bones in the middle of the fillet. Pour the oil into the pan, and once it’s hot, place the salmon fillet skin-side down. Leave for 2 minutes over medium heat and with the help of spatulas, turn it over to color the other side for another 2 minutes. Turn it back, season with salt, finely chopped rosemary, and grated orange zest (untreated zest). At this point, pour the orange juice on top and let it cook over low heat with the lid on for 5 minutes. Turn again, being careful not to break it, and cook for another 6 minutes after which the fillet is ready. Turn it and serve with the skin down and the orange sauce reduced.
Advice
The Salmon Fillet is also delicious with grapefruit or clementine juice, important that when using the zest, it is untreated.
FAQ (Frequently Asked Questions)
Should the skin be removed before cooking?
No, it should be cooked with its skin. Only when it is on the plate should it be discarded.
