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
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
1/4 teaspoon salt
2 tablespoons water (optional)
- Combine all of the ingredients in a food processor and process until well blended.
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