Salmon with Lemon-Onion Marmalade
The flavor of salmon is perfectly complemented by the unique, freshly made marmalade. We recommend the sustainably sourced salmon from the “community supported fishery” Sitka Salmon Shares.
Ingredients
1 lb. king salmon, pin bones removed
2 Tbsp. unsalted butter, softened
Salt and pepper
¼ cup olive oil
1 Spanish onion, thinly sliced
3 lemons, zested and segmented, membranes squeezed of their juices
2 cloves garlic, minced
¼ cup honey
1 tsp. red pepper flakes
¼ cup basil, thinly sliced
Directions
Preheat oven to 250 degrees.
If salmon is not pre-portioned, cut it crosswise into 4 four-ounce servings. Rub salmon with butter and season generously with salt and pepper. Place in oven and roast for 35 to 40 minutes.
Meanwhile, make the marmalade. Add olive oil to a sauté pan heated over medium-high heat. Sauté onion until softened and translucent, 5 to 6 minutes.
Add lemon zest and garlic, stirring until fragrant, about one minute.
Add lemon segments and remaining juice with honey and red pepper flakes. Reduce heat to low and simmer for 12 to 15 minutes, until thickened.
Season with salt and pepper and cool slightly. Fold in basil.
Season with salt and pepper and cool slightly. Fold in basil.We recommend this recipe with Green Bean and Tomato Salad, also by Ali Banks, on the side.
Suggestions
We recommend this recipe with Green Bean and Tomato Salad, also by Ali Banks, on the side.
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