Salmon With Orange-Curry-Apricot Sauce
Salmon is a versatile fish whose flavor marries beautifully with both fragrant spices and sweet elements. Here the salmon is seasoned with cumin and coriander, oven roasted and topped with a sauce made with red onion, orange juice, apricot preserves, curry powder and a pinch of cayenne for some kick.
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 lb salmon fillet, skinned
- 2 teaspoons extra virgin olive oil
- 1 teaspoon fresh cilantro, chopped
- For the sauce:
- 1 tablespoon extra virgin olive oil
- 1 tablespoons red onion, finely chopped
- 1 teaspoon curry powder
- Pinch of cayenne pepper
- 3/4 cup plus 2 tablespoons fresh orange juice, divided
- 2 tablespoons apricot preserves
- 1/2 teaspoon cornstarch
Preheat the oven to 400°F.
In a small bowl, mix the cumin, coriander, salt and pepper. Rub each side of the salmon with olive oil and season with the spice mixture. Cut into 4 equal pieces and arrange in a single layer on a baking sheet and set aside.
Heat 1 tablespoon olive oil in a small pan over medium heat. Add the onion and sauté for about 2 minutes, until soft and translucent. Add the curry powder and cayenne, tossing to coat the onion evenly. Add the 3/4 cup orange juice, whisk in the apricot preserves and simmer, stirring frequently, for about 5 minutes. In a small dish, whisk together the cornstarch and remaining 2 tablespoons orange juice. Add to the orange juice mixture, increase the heat and bring to a boil, stirring constantly. As soon as the mixture has thickened, turn the heat down to low and keep warm.
Place the salmon in the oven and roast for 8 to 12 minutes, until the salmon is just cooked through (still slightly translucent in the center). Time will vary depending on the thickness of the fillet.
Plate each portion of salmon individually and top with some of the sauce. Garnish with the chopped cilantro and serve immediately.
Makes 4 servings
For a side dish, we cooked some pearl (Israeli) couscous in a combination of chicken broth and orange juice, then added a few chopped dried apricots and a bit of butter. Oven-roasted asparagus, simply seasoned with a squeeze of lemon and some salt and pepper is a perfect accompaniment.
Adapted from "Make It Your Own" by Jamie Miller