Blood Orange Sesame Salmon


2 wild salmon filets
2 tsp sesame oil
2 tsp red wine vinegar
1 tbsp soy sauce
1 tbsp honey
½ blood orange, squeezed
2 garlic cloves, minced
2 tsp sesame seeds
1 tbsp ginger, minced
1 tsp cumin, chili powder, and paprika (each)


Wash, trim, pat the salmon dry, and set aside.
In a small bowl mix the sesame oil, red wine vinegar, soy sauce, honey, blood orange juice, garlic, ginger, cumin, chili powder, and paprika. If desired, use a food processor to blend.
Place the salmon in the refrigerator in a ziploc bag with marinade for at least one hour.
Preheat the oven to 400F. Remove the salmon from the fridge and top with sesame seeds. Bake for 20 minutes, or until lightly crisp on the top and flakey on the inside. Serve immediately!


Anything sweet, soy, or sesame is a great go-to for salmon. What I’ve learned about cooking salmon is that it’s kinda hard to go wrong. Salmon is naturally buttery and rich in fat (the good kind!), so whatever you end up doing it’ll almost always still be tasty. When choosing salmon, go for wild over farmed and choose a nice thick cut. The blood orange here really amps up the flavor and sneaks in a healthy antioxidant boost.
As for the marinade, it’s quite simple and does not require a food processor or any fancy kitchen tools. I found it to be much smoother when processing it, but it’s totally not necessary. It also doesn’t require you to marinate, so if you don’t have the time don’t stress. The only thing you have to be careful of is overcooking, but that part is easy peasy when you follow the recipe.


2 servings


Wednesday, January 14, 2015 - 5:36pm


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