Just because it's January doesn't mean you can't enjoy a bright and vibrant summery dinner! This salmon, served with a blushing blood orange yogurt sauce and pickled carrots and radishes will have you dreaming of summer nights!
Skill Level: Easy
Time to Make: 30 minutes
4 skin-on salmon filets
2 tablespoons canola oil
1 6-ounce container of low-fat Greek yogurt
1 Thai chili pepper
1 blood orange
1 garlic clove
2 mini cucumbers
Extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons sugar
Small handful of fresh cilantro
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin
Salt and pepper to taste
Butter lettuce for serving, optional
Prep Ingredients: Pat the salmon dry and season both sides with salt and pepper. Chill until ready to use. Mince the Thai chili pepper and the garlic. Zest off half the blood orange and juice 2 tablespoons. Thinly slice the cucumbers cross-wise. Using a vegetable peeler, shave the carrots into thin, 3 inch long slices. Thinly slice the radish into rounds. Finely chop the cilantro leaves.
In a small bowl, combine the yogurt, blood orange zest and juice, garlic and Thai chili pepper. Season with salt and pepper and stir to combine. Chill until ready to serve.
In another small bowl, combine a drizzle of extra virgin olive oil, the apple cider vinegar, and sugar. Stir to dissolve the sugar. Add the turmeric, cumin, cilantro and stir to combine. Season with salt and pepper. Add the shaved carrots and sliced radishes and stir gently to coat the vegetables in the dressing. Chill until ready to serve.
Add the canola oil to a skillet and heat over medium high until very hot and almost smoking. Working in batches, if necessary, add the salmon, flesh side down and cook for 3 minutes or until very browned on the bottom. Flip, and cook the skin for an additional 3-4 minutes or until very crispy and the fish is cooked to your liking. Cook the rest of the salmon and keep warm.
Before serving, add the sliced cucumber to the yogurt sauce and stir gently to coat.
To Serve: Spoon a few teaspoons of the yogurt sauce and cucumbers on the plate and use the back of the spoon to smear it across one side of the plate. Gently place the salmon on top of the yogurt sauce and arrange the pickled vegetables and butter lettuce leaves around. Garnish with a drizzle of extra virgin olive oil and a crack of black pepper. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!