Summer Salmon

Ben and Lia in Malibu, CA July 5, 2011

Summer is in full swing here in Los Angeles, and this passed 4th of July long weekend, was officially the HOTTEST 4 day stretch we've had in some time. No more June Gloom, just sunny skies from the moment the sun rises followed by daily temperatures that here in the San Fernando Valley easily reach 100 degrees.

Somehow the prospect of cooking in this heat is not as exciting. Personally I'd much rather spend afternoons swimming with the kids and eating watermelon until the sun sets. But one cannot survive on watermelon alone, besides I have to keep their growing little bodies well nourished. So here is where this next dish comes in. A nice salmon, filled with omegas and vitamin C that's healthy and good for everyone.



Citrus Cilantro Marinade

I call it Tangy Citrus Salmon. Although I love making this recipe all year long, something about it makes me think of Summer. Its simple, easy to assemble and throwing it in the oven is prefect for hot days where you don't want to spend too much time over a stove. Served with a side of fragrant basmati rice, its such a great and flavourful meal.

The citrus marinade is tangy, flavourful and light, just what one would want on a hot summer day. The affect of the citrus on the salmon makes it super moist and flaky. The end result is a melt-in-your-mouth fish.


RECIPE-Citrus Salmon
Ingredients  
1 lb Salmon Fillet cut into 4 equal pieces
Juice of 1/2 Lemon
Juice of 1/2 Lime
Juice of 1/4 Grapefruit
Juice of 1/4 Orange
3 tablespoons of olive oil
1 Handful of Cilantro Finely Chopped
2 garlic cloves minced
1-2 Roma tomatoes cut into circles (OK to substitute for 2 handfuls of cherry tomatoes)
Salt and Pepper to taste

Combine the citrus juices with garlic, cilantro and olive oil. Whisk everything together in a small bowl and season with salt and pepper to taste. Place the Salmon fillets in a 9x12 glass baking dish. Pour the marinade over the fish and scatter the tomatoes evenly over the top. Cover the dish with foil and bake in preheated oven at 375 degrees for 15-20 minutes until the fish flakes easily. Serve hot with a side of basmati rice. Pour some of the marinade over the rice or for added tang. You may also toast some crusty baguette to have a few pieces ready on hand to soak up all the juices. Trust me you'll need it! 

*Note pictures above are of 2.5 lbs of the Salmon I prepared for a large group of people. In that case I marinaded the two large fillets whole and DOUBLED the amount of all ingredients from the above recipe. Should you go that route,  feel free just keep in mind to increase the amount of marinade and tomatoes. You will also need a larger glass baking dish and cooking time will increase to 40 minutes. You'll need to check if fish is flaky and adjust the cooking time accordingly.