It’s early fall in Napa Wine Country, which is considered by many to be the best weather of the year. Now is the perfect time to savor the vibrant late-summer produce and extend that “Indian summer” feeling for as long as possible. This fresh salmon dish looks as bright as it tastes and is a lovely way to show off a seasonal assortment of citrus. Complete this seared salmon dish with steamed white rice and a bottle of Frank Family’s Carneros Chardonnay, whose elegant waves of Meyer lemon are a natural match.
Ingredients
| 4 each | Salmon filets (6 ounces each, skin-on) |
| To taste | Salt and black pepper |
| 2 tablespoons | Olive oil |
| 1 each | Lemon, zested and juiced |
| 1 each | Orange, zested and juiced |
| 2 tablespoons | Honey |
| 2 each | Garlic cloves, minced |
| 1 teaspoon | Dijon mustard |
| For garnish | Fresh herbs, chopped (dill, parsley, cilantro) |
Method
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together the olive oil, lemon zest and juice, orange zest and juice, honey, garlic and mustard to make the citrus glaze for the salmon. Set aside.
- Place the salmon fillets skin-side down in a shallow dish. Season with salt and black pepper. Pour the citrus glaze over the salmon making sure it’s evenly coated. Let the salmon marinate 15-30 minutes in the refrigerator.
- Sear the salmon for 2-3 minutes, until the skin is crispy and golden brown. Flip the salmon filets and pour the reserved marinade over the top.
- Transfer the skillet to the preheated oven and roast the salmon for 8-10 minutes, or until it flakes easily with a fork and is cooked to your desired level of doneness.
- Place salmon fillets on a serving dish and garnish with fresh herbs and additional orange sections. Serve with steamed rice.
