Spring is coming to Napa Wine Country, bringing longer days, warmer sunshine, and abundant fresh seasonal produce. It’s the perfect time to embrace bright, zesty flavors and celebrate the season with a dish that’s as vibrant as it is delicious. This citrus-glazed salmon is a stunning showcase of spring’s bounty, pairing beautifully with steamed white rice and Frank Family’s Carneros Chardonnay. With its elegant waves of Meyer lemon, this Chardonnay perfectly complements the dish’s refreshing citrus notes.
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.
