CITRUS SALMON FILLET WITH ORANGE ZEST & DILL IN ORANGE – LEMON JUICE SAUCE ATOP JASMINE RICE AND ACCOMPANIED BY ZESTY TARTAR SAUCE OF MAYO – DIJON – SUGAR – WHITE WINE VINEGAR – MINCED ONION

Orange picks up any seafood or chicken dish, and salmon is no exception. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–orange zest (orange peel, 2 tablespoons, bottled)

–dill (bottled, 1 teaspoon, dried)

–orange juice (one-quarter cup)

–lemon juice (bottled, 3 squirts)

–salt and pepper

–extra virgin olive oil

–jasmine rice (follow package instructions; brand differ, but this can be microwaved)

Tartar sauce:

–mayonnaise (2 heaping tablespoons)

–Dijon mustard (1 teaspoon, bottled)

–sugar (1 teaspoon)

–white wine vinegar (1 tablespoon)

–minced onion (2 tablespoons, bottled, dried)

1 – Make the tartar sauce ahead of time, if possible, and allow to blend flavors in the refrigerator.  Place all ingredients in a small mixing bowl, and stir vigorously.  It helps to add the Dijon to the mayonnaise, then stir.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice, and then pour in the orange juice.  Sprinkle with orange zest, dill, salt and pepper, and extra virgin olive oil.

3 – Microwave on high for 3 minutes.  Salmon is best if flaky, but not red, slightly undercooked.

4 – Serve the salmon hot, atop hot jasmine rice, with the chilled tartar sauce on the side.

–recipes adapted from Real Simple magazine.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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