In between holidays I prefer to eat light and fresh. Since citrus is coming into the high season, I have adapted a recipe I found to roast salmon with lees and oranges with arugula tossed in orange vinaigrette.
Light and simple, this is a go to for flavor and simple.
1 1 ½ salmon fillet, (since I am using separate fillets I will roast with veggies separately)
2 blood oranges cut into 8 wedges
3 1 blood orange juiced
4 leeks cleaned well and bottom and green tops cut
1 small red onion, cut into thiner wedges
2 orange beets washed well and into slices
Or thin wedges
2 large carrots cut into 1/8 inch slices
1 – 1 ½ TBSP olive oil
1 ½ teaspoons fennel seeds, crushed
Kosher salt and fresh ground pepper to taste
2 TBSP. fresh lemon juice
2-3 teaspoons fresh chopped tarragon leaves.
3 cups baby arugula (I prefer organic as it is more peppery)
splash fresh blood orange juice
Preheat oven to 450
Pat fish dry on paper towel
Spread parchment paper on base of broiler pan. Spray with Pam or other food spray.
Place salmon in the middle and arrange oranges, onions, beets and carrots and leeks around fish. Combine oil, fennel seeds and seasoning in bowl and mix. Drizzle over fish and vegetable-fruit mixture.
Bake at 450 for 10-12 minutes or until lightly flaky.
Toss a splash of olive oil and white balsamic with blood orange juice, or use blood orange vinegar.
Toss in fresh tarragon and season with Kosher salt and fresh ground pepper and citrus seasoning.
This also makes a great leftover cold dish. Place on baby spinach with sliced fresh spinach the next day for a light lunch.