From My Carolina Kitchen - serves 4
4 six ounce fresh boneless salmon fillets, preferably with the skin left intact
2 to 3 teaspoons grape seed oil, or other neutral tasting oil
Kosher salt or sea salt & freshly ground black pepper
1/2 teaspoon grated orange rind
4 large navel oranges plus more for squeezing orange juice
1 cup thinly sliced red onion
1 ½ cups diced plum or roma tomatoes
¼ cup pimento-stuffed green olives, sliced in thirds
1/3 cup kalamata olives, pitted and sliced in quarters
¼ cup freshly squeezed orange juice
½ to 1 tablespoon canola oil
Kosher salt and freshly ground black pepper
Watercress for garnish if desired
Cut the salmon into four pieces approximately the same size and weight. Put salmon on a plate, rub with the oil, season with salt & pepper, and allow the salmon to sit at room temperature for 10 to 15 minutes. In the meantime, grate ½ teaspoon orange rind before peeling and sectioning the oranges with a sharp knife. Prepare a mise en place for the remaining ingredients, keeping the orange sections separate from the other ingredients.
Preheat the broiler. Arrange the salmon in one layer, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes before removing the skin and serving.
While the salmon is cooking, add ½ teaspoon of canola oil to a large nonstick skillet and heat over medium-high. Add the onions to the pan and sauté 3 or 4 minutes or until tender and lightly browned. If necessary, add more canola oil. Add the tomatoes, olives, orange juice, and orange rind to pan, simmer for 3 minutes, stirring occasionally. Season with salt and pepper, cover and set aside momentarily.
While the salmon is resting, add orange sections to the warm salsa and cook a minute or so to reheat the sauce, taking care not to break the orange segments. Place one piece of salmon on four individual plates and spoon warm salsa alongside. Garnish with watercress if desired.
Inspired by Cooking Light – serves 4