Roast Salmon with Citrus-Ginger Aioli Recipe from 'Caribbean Potluck'
Photo: Ellen Silverman
From Yahoo Food’s Cookbook of the Week: Caribbean Potluck (Kyle Books)
Roast Salmon with Citrus Ginger Aïoli
Serves 4 to 6
This is the easiest and quickest “Sunday roast” you will ever cook. Roast salmon makes for a much lighter version of your typical Sunday meal—and, hey, who says your roast has to be meat? Salmon is not indigenous to the Caribbean but works surprisingly well when infused with Caribbean flavors like ginger and citrus.
3 tablespoons olive oil
Juice of 1 orange
Juice of 1 lime
1 bunch fresh rosemary, chopped
1 inch ginger, peeled and grated
4 cloves garlic
Sea salt and freshly ground black pepper
1 (2- to 2 1⁄2-pound) side of salmon, skin on
2 oranges, thinly sliced
For the Citrus Ginger Aïoli:
Juice and zest of 1 orange
1 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon peeled and grated fresh ginger
Sea salt and freshly ground black pepper
Preheat the oven to 500ºF.
In a small bowl, combine the oil, orange and lime juices, rosemary, ginger and garlic and season with salt and pepper. Place the salmon in a large baking dish and pour the marinade on top. Arrange the orange slices on top of the salmon. Let marinate in the refrigerator for about 1 hour.
To make the citrus ginger aïoli, in a small bowl, simply whisk together the orange juice and zest, mayonnaise, mustard, oil, garlic and ginger until well combined. Season with salt and pepper. Cover the bowl with plastic wrap and refrigerate.
Transfer the fish, skin side down, to a large, shallow roasting pan and roast for 15 minutes. Reduce the oven temperature to 425ºF and roast until cooked through (the fish should be flaky but still moist), 5 to 10 minutes.
Transfer the whole side of salmon to a platter and serve hot or at room temperature, drizzled with some of the aïoli. Serve with the roasted orange slices and the remaining aïoli on the side.
Treat your salmon right:
Four things you need to know about choosing good salmon
