Citrus Salmon Recipe

How to make it

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• Remove skin from salmon fillets; discard.
• Slice 8-10 very thin rounds from the tip of the jalapeño; set aside. Cut remaining pepper in half, remove and discard seeds, then mince.
• Mince lemon and orange zest, then combine in a 1-quart-size Ziploc storage bag with lemon juice, orange juice, jalapeño and cilantro; add salmon fillets, close bag, and set on a plate – marinate in refrigerator for 30 minutes.
• While salmon marinates, heat oven to 400ºF and segment lemon and orange.
• To segment, cut top and bottom off of lemon and orange; stand upright. Using a very sharp knife, run the blade down from top to bottom, removing the white pith. Turn and continue until all pith has been removed. Lay citrus on its side; use blade to cut segments of flesh from between the white membrane; reserve.
• After salmon has marinated, heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Remove salmon from Ziploc, shake loose excess marinade, and carefully lay each fillet in pan (be careful – oil will pop and sizzle). Cook for 2 minutes, then turn each fillet over; top each with even amounts of lemon and orange segments, then transfer skillet to oven to finish cooking (about 8-10 minutes).
• Remove from oven; use spatula to lift each fillet from pan; place on a plate. Garnish with a fresh sprig of cilantro and thin-shaved pieces of jalapeño. Serve while hot!