|Prep time:||35-40 minutes|
|Cook time:||10-12 minutes|
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|Nugget Signature Recipe|
- 2, 8 oz. salmon fillets
- 1 lemon, zested and segmented
- 1 orange, zested and segmented
- ½ cup orange juice
- ¼ cup lemon juice
- 1 jalapeño pepper
- 2 tablespoons fresh cilantro, chopped
- 2 sprigs fresh cilantro for garnish
- 2 tablespoons olive oil or vegetable oil
Remove skin from salmon fillets; discard.
Slice 8-10 very thin rounds from the tip of the jalapeño; set aside. Cut remaining pepper in half, remove and discard seeds, then mince.
Mince lemon and orange zest. Combine zests in a 1-quart-size Ziploc storage bag with lemon juice, orange juice, jalapeño and cilantro; add salmon fillets, close bag, and marinate on a plate in refrigerator for 30 minutes.
While salmon marinates, heat oven to 400ºF. and segment lemon and orange.
To segment,lemon and orange by cutting off top and bottom of lemon and orange; stand upright. Run blade down from top to bottom, removing the white pith. Continue and remove all pith.. Lay citrus on its side and cut segments from between the white membrane; reserve.
Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Remove salmon from Ziploc, shake loose excess marinade, and carefully lay each fillet in pan (be careful – oil will pop and sizzle). Cook for 2 minutes, turn over each fillet ; top each with even amounts of lemon and orange segments, then transfer skillet to oven to finish cooking (about 8-10 minutes).
Remove from oven; use spatula to lift each fillet from pan; place on a plate. Garnish with a few fresh cilantro sprigs and thin-shaved jalapeño. Serve while hot!
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.
An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.
Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.
A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.