Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Wild-caught Alaskan Salmon with Pineapple Orange Sauce
- Prep time
- 20 minutes
A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it. For a garnish that echoes the vibrancy of the dish, sprinkle the baked fish with pomegranate seeds and surround it with fresh herb sprigs.
A two-pound fillet will yield four to six servings. The marinade/sauce can also be used with other fish like whole farmed striped bass or halibut steaks.
Ingredients
- 2 pounds whole Alaskan salmon fillet
- 1 1⁄2 cups Organic Valley Orange Juice
- 1 1⁄2 cups fresh pineapple, liquefied in a blender
- 3-4 tablespoons finely chopped shallots
- 1 lemon, use peel finely grated
- 2 tablespoons olive oil
- salt & pepper to taste
- 2 tablespoons Organic Valley Butter, cut into pieces
- pomegranate seeds (if available)
- lemon thyme sprigs (or rosemary, or parsley)
Directions
Place fish fillet in large glass or ceramic baking dish. Combine orange juice, pineapple puree, shallots, and lemon peel. Pour over fish, rubbing it lightly into the flesh all over. Cover and refrigerate 1-2 hours, turning the fish in the marinade occasionally. Remove from refrigerator a half hour before baking.
Heat oven to 350 degrees. Drain marinade into a saucepan. Use paper towels to dry the fish off. Brush olive oil over entire surface of fish. Season with salt and pepper. Bake until flesh looks nearly opaque when you check inside it with a fork, 15-25 minutes. Meanwhile, bring marinade to a strong simmer and cook, stirring occasionally, until mixture is reduced by half. Just before serving, stir in the butter. The sauce may be strained or left as is.
To serve, carefully transfer fillet to a large platter. Spoon some of the sauce over the fish and garnish it pomegranate seeds and herb sprigs. Transfer remaining sauce to a bowl and serve it with the fish.
Serving Suggestions
Give a slight kick to the sauce by adding a touch of cayenne pepper.
Copyright by Terese Allen
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