Slow-Roasted Blood Orange Salmon

🧂 Ingredients

• 2 pounds salmon filet

  skin left intact
• 1 tablespoon olive oil
• Salt and pepper
• Several blood orange slices
• ¾ cup freshly squeezed blood orange juice
• 1 small garlic clove

  grated or minced
• 3 tablespoons honey

  divided
• 1 tablespoon soy sauce
• 1 teaspoon freshly grated ginger
• 1 teaspoon rice vinegar
• 1 tablespoon sesame seeds
• Fresh chopped cilantro

  for garnish

Instructions

• 1 Remove salmon filet from the refrigerator 30 minutes before cooking and let sit
  in room temperature. Rub with olive oil and sprinkle with salt and pepper. Place
  blood orange slices all over the salmon. Roast in a 275-degree oven until it
  reaches a 120-degree internal temperature for medium rare, about 25 minutes. The
  center of the salmon may still look a bit translucent because of the low cooking
  temperature, but as along as it reaches that 120 degrees and it flakes easily,
  it's done cooking.
• 2 As the salmon roasts, make the blood orange glaze by mixing together in a small
  bowl freshly squeezed blood orange juice, garlic clove, 2 tablespoons honey, soy
  sauce, ginger, rice vinegar and a pinch of salt. Cook over medium heat until the
  mixture reduces to about ½ cup. Turn off heat and pour into a serving bowl. Stir
  in the remaining tablespoon of honey and set aside.
• 3 While the blood orange glaze reduces, toast sesame seeds in a skillet over
  medium heat until fragrant, about two to three minutes. Set aside.
• 4 When the salmon finishes roasting, remove from oven and sprinkle toasted sesame
  seeds and chopped cilantro on top. Allow everyone to spoon of their own portions
  from the salmon filet family style and pass around the glaze for every person to
  drizzle. Enjoy!

Nutrition Info