Roasted Salmon with Orange Butter Glaze
You will need:
- 4 leeks trimmed of dark green stem, sliced in half lengthwise
- 4 oranges
- 1 whole salmon about 8 pounds, head and tail on, scaled, cleaned
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 red onion cut into 1/8 inch thick rounds
- 6 sprigs fresh cilantro
- 1 tablespoon unsalted butter
- 1 cup dry white wine
- Heat oven to 400 degrees.
- Strew bottom of 12 by 16 inch half-sheet pan with leeks and set aside.
- With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges.
- Slice orange flesh into 1/4 inch thick rounds and set aside.
- Rinse salmon under cold water, making sure cavity of fish is completely clean.
- Pat fish dry with paper towel.
- Cut 3 shallow slits through salmon’s skin, about 3 inches apart, on each side of fish.
- Season salmon cavity with salt and pepper.
- Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds.
- Drape a large piece of cheesecloth over leeks in bottom of roasting pan.
- Place salmon on top of cheesecloth.
- Squeeze juice from remaining 2 oranges into small saucepan and place the pan over medium high heat, and bring juice to a boil.
- Add butter, and stir until melted then remove pan from heat.
- Brush salmon with the orange juice mixture.
- Place the roasting pan in oven, and roast salmon, basting every 10 minutes with orange juice mixture, until the skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If the head or tail of the fish becomes too dark, gently fold aluminum foil over them.
- Remove the pan from the oven and pour wine into pan to help loosen salmon.
- Using cheesecloth to help lift fish, carefully transfer to a serving platter.
- Gently remove the cheesecloth from under fish, and serve.
I hope you have all enjoyed your Easter, chocolate bunnies and Easter baskets chocked full of an amalgamation of candies. I will see you all tomorrow for an all new recipe! Good night everyone!
