Citrus Salmon with Gremolata
Hints of citrus glaze the salmon before baking, while the gremolata finishes it off, adding a bright freshness over the top right before serving. Serves 4
- 2 tablespoons honey
- 1 tablespoon fresh orange juice
- 1 teaspoon Hella Citrus Bitters
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cooking spray, for greasing
- 11/2 pounds fresh salmon, deboned
- Zest from 1/2 lemon
- Zest from 1/2 orange
- 2 tablespoons finely minced fresh flat-leaf Italian parsley
- Preheat oven to 400°F.
- In a bowl, whisk together honey, orange juice, and bitters. Season with salt and pepper. Set aside.
- Place a piece of aluminum foil on a baking sheet and lightly coat with cooking spray. Place salmon on top and brush with citrus marinade. Roast salmon until cooked through, and it can easily be flaked with a fork, 15-20 minutes (depending on thickness).
- Meanwhile, make gremolata. In a small bowl, combine lemon zest, orange zest, and parsley. Season with salt and pepper.
- Remove salmon and allow to cool slightly. Remove skin and transfer to a serving platter. Top with gremolata and serve.