Road-testing: Roasted Salmon with Citrus Sauce
Sometimes I just want to stare at the “Chez Panisse Fruits” cookbook because the woodblock prints of the fruits are so gorgeous. Today, however, I decided to actually cook something from that lovely book. I’ve been wanting to try the Grilled Salmon with Citrus Sauce, but it always seemed so time consuming.
Cooking Notes for Grilled Salmon with Citrus Sauce:
This recipe calls for 1 lemon, 1 lime, 1 orange, 1 tangerine and 1 grapefruit. Each citrus fruit needs to be peeled and the pith must be separated from the peel. This is the part that takes forever! I tempered this time-consuming task by watching a comedy show on my laptop. And about 45 minutes later I had a beautiful bowl full of citrus peel.
So, my recommendation is to either set aside a large block of time for preparing the sauce or to peel the citrus fruits early (like the day before) and then to assemble the sauce the next day.
This sauce turned out great. It is light and refreshing. I might also add some garlic, red pepper flakes or other seasoning to punch up the flavor a bit. Here are the results, served with mashed potatoes and sauteed spinach:
Here are some prep pictures:
Time-consuming, but don’t they just look cool in the photo?
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