Serves 4 to 6
Ingredients:
- 3 tablespoons olive oil
- juice of 1 orange
- juice of 1 lime
- 1 bunch fresh rosemary, chopped
- 1 inch ginger, peeled and grated
- 4 cloves garlic
- sea salt and freshly ground black pepper
- 1 (2- to 21⁄2-pound) side of salmon, skin on
- 2 oranges, thinly sliced
For the Citrus Ginger Aïoli
- juice and zest of 1 orange
- 1 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon peeled and grated fresh ginger
- sea salt and freshly ground black pepper
Method
1. Preheat the oven to 500°F.
2. In a small bowl, combine the oil, orange and lime juices, rosemary, ginger and garlic and season with salt and pepper. Place the salmon in a large baking dish and pour the marinade on top. Arrange the orange slices on top of the salmon. Let marinate in the refrigerator for about 1 hour.
3. To make the citrus ginger aïoli, in a small bowl, simply whisk together the orange juice and zest, mayonnaise, mustard, oil, garlic and ginger until well combined. Season with salt and pepper. Cover the bowl with plastic wrap and refrigerate.
4. Transfer the fish, skin side down, to a large, shallow roasting pan and roast for 15 minutes. Reduce the oven temperature to 425°F and roast until cooked through (the fish should be flaky but still moist), 5 to 10 minutes.
5. Transfer the whole side of salmon to a platter and serve hot or at room temperature, drizzled with some of the aïoli,. Serve with the roasted orange slices and the remaining aioli on the side.
Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman