Orange-Marinated Sweet-and-Sour Salmon

Amarante

Tue, Aug 04 2020, 12:17 pm

This was a simple preparation and would be appealing to most people. It's not cloyingly sweet.

This was an interesting cookbook by Joan Nathan who is most famous for her Jewish cookbooks. Her Jewish Cooking in America is fascinating even if one doesn't actually cook just in terms of learning about Jewish American history and how the cooking and recipes evolved and reflected that history.

Orange-Marinated Sweet-and-Sour Salmon

Excerpt From: Joan Nathan - The New American Cooking

Salmon, both farmed and wild, is one of the most beloved fish in America today. I saw this dish at a fish market in Pequot Lakes, Minnesota. It looked so fresh and appealing, with lemon and orange slices arranged on top of the pink fish, that I stopped in to ask the owner, Gene Peterson, a big burly guy with a wonderful Minnesota accent, for the recipe. It’s easy to make and perfect for guests.

YIELD: 4–6 SERVINGS

1¾ cups orange juice
2 tablespoons lemon juice
½ cup dark brown sugar
1 teaspoon ground ginger
2½ pounds salmon fillets
1 orange, thinly sliced
1 lemon, thinly sliced
4 tablespoons (½ stick) salted butter, cut into ¼-inch slices

1. Preheat the oven to 350 degrees and grease a 9-by-13-inch baking dish.

2. Put the orange juice, lemon juice, brown sugar, and ginger in a small saucepan. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes to reduce the juices by half. Cool slightly.

3. Place the salmon fillets in the baking dish and cover them with alternating slices of orange, then lemon, then a dab of butter. Pour the orange juice mixture over the fish.

4. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake until the fish flakes, about 10 more minutes. Remove the fish to a warm platter and serve with rice and a salad.