Blood Orange Salmon
Roasted On A Plank
by SuperUser Account
Plank and top with orange slices
- 1 to 2 cedar or maple planks, soaked at least 1 hour
- 4 salmon fillets with skin
- 3 to 4 blood oranges
- ¼ cup of sake (Japanese rice wine)
- ¼ cup honey
- 2 tbsp. soy sauce
- 4 to 6 sprigs of fresh dill, approx. 2 tsp.
- salt and pepper to taste
Soak your planks for 1 hour before starting.
Preheat your grill to high, 500°F.
Slice two of the blood oranges into ¼ wheels. Place the salmon on your soaked planks and salt and pepper your salmon to taste. Top them with at least two orange slices, and a couple sprigs of fresh dill. Place them onto the grill and grill for about 15 minutes.
Squeeze the juice from the last orange, or if it’s a small one, two oranges, into a sauce pan. Add the sake, soy, and honey. Bring to a simmer until it thickens up and reduces a little. This takes about 7 to 10 minutes.
Serve with a light green salad, using the blood orange sauce as a vinaigrette, or over a bed of rice with some fresh seasonal veggies.
Blood Orange Salmon Roasted On A Plank. I don't know how to tell you about this. I mean, visually it's stunning. The delicate scent caresses your nose. The fish all but melts on your tongue. The sauce is sticky and tangy and sweet. The whole meal is incredibly light as well. The day was warm and sunny when I made this, and we were so happy that it stayed light after 7 pm that night. It almost made us hopeful for spring. The snow was melting and dinner was fresh and light. Then we got another 3 days of snow like a week later. But this dish, it fills you with hope for warmer days, and it's completely amazing, even if the weather isn't.