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