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Triple-Citrus Ginger Sockeye Salmon with Moroccan Pesto

Today's recipe comes to us courtesy of, and it was created by noted cook Rebecca Katz, author of The Cancer Fighting Kitchen.

As she says, "Moroccan Mint Pesto pairs beautifully with this delicious, marinated sockeye salmon. Bake or grill the fish for an easy and elegant meal."

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Triple-Citrus Ginger Sockeye Salmon with Moroccan Pesto
By Rebecca Katz from The Cancer Fighting Kitchen

Prep time 15 minutes
Cook time 10 minutes (plus 30 minutes marinade time)

Serves 4

Moroccan Mint Pesto
1/2 cup tightly packed fresh cilantro or basil leaves
6 fresh mint leaves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 clove garlic, chopped
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed
lemon juice
1/4 teaspoon salt
2 tablespoons water (optional)

  • Combine all of the ingredients in a food processor and process until well blended.

1 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
Zest of 1 orange
Zest of 1 lemon
1/2 teaspoon minced fresh ginger
Pinch of cayenne
4 (6 oz) skinless boneless Vital Choice Sockeye Salmon fillets
1/2 teaspoon sea salt
1 teaspoon Dijon mustard
1/4 cup coarsely chopped fresh flat-leaf parsley or mint or Moroccan Mint Pesto
1 cup tightly packed fresh parsley

  • In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, olive oil, orange zest, lemon zest, ginger, and cayenne.

  • Place the salmon in a baking dish and season each piece with 1/8 teaspoon of the salt.

  • Pour half of the orange juice mixture over the salmon and turn to coat well. Cover and marinate in the refrigerator for 30 minutes.

  • Preheat the oven to 400 F.

  • Remove the salmon from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish.

  • Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 121 F; it will take 8‒10 minutes, depending on the thickness of the fillets.

  • Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half. Pour the reduction over the fillets, and serve with a dollop of Moroccan Mint Pesto.


  • This versatile, delicious marinade is great with other fish, such as cod, sablefish (black cod), and halibut.
  • You can also cook the fish on a grill. Wipe the marinade off the fillets and rub them with 1 teaspoon of light sesame oil. Grill over low, even heat for about 4 minutes per side, until the flesh is opaque and flakes easily and the center of each fillet registers 121 F
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