I feel bad for my future family for many reasons. Like the fact that I’m absolutely going to be that mother that forgets their child at the mall one day. But mainly because they’re probably never going to eat a hot meal. I mean like, I’ll make dinner and everything… but if it’s a blog-worthy meal, I’ll have to photograph it first.. and that takes a little time. Like, enough time for a hot meal to become a cold meal. This isn’t a huge deal when you’re cooking for yourself. But when I told my aunt I was cooking this Tangelo Salmon the other night I realized it might be a big deal when you’re cooking for two, or three, or more. (Also, if you’re thinking: “just throw it in the microwave” … stop there. We don’t own one.)
I got home from work, she was waiting: “are you going to make the salmon?” … “Yeah, Mar.” The dog was waiting… because weirdly enough he loves salmon, too. So I make the salmon… I set up my little table in my back room in front of the window where the best light in the house is… hurrying because the sun is supposed to set at 7:22 (this is the sort of stuff you have to look up when you rely on natural sunlight for photos). The dog is doing this little annoying dance on his back legs, just dying to get at the salmon. My aunt is hovering over me, complaining it’s going to get cold. I’m angling tangelo slices and sprinkling sesame seeds and climbing on a super unstable chair to get a good overhead shot for this post. Chaos. I can only imagine that, fast forward a few years, my aunt and dog will be replaced by screaming children and a hungry husband.
The salmon was still warm by the time I was done. Thank God. It got my aunt’s stamp of approval, too… and the dog’s. I was pretty eager to try this recipe out just because of the tangelo’s I found at the grocery store. I had never heard of a tangelo before. Apparently they’re a cross between a grapefruit and a tangerine. Basically, they taste like a more tart tangerine. But with a lot more flavor. I’m thinking that not everyone is going to be able to find tangelo’s as easily as I did because, like I said, I had never even heard of them before. If that happens to be the case, you can easily duplicate this recipe with plain old oranges or even grapefruit.
As far as sides for this recipe go, I kept it simple and sauteed some spinach with garlic. What I also did was use the leftover salmon for a salad the following day. The tangelo and shallot sauce was a perfect substitute for dressing and paired extremely well with the arugula and baby spinach mix I used as the base of my salad. I usually eat a variation of the same salad every day (greens, quinoa, craisins, edamame, balsamic & oil), so this was a nice way to add a little variety. I recently decided that I was going to transition back to pescetarianism, so I obviously opted to use salmon in this recipe. If you’re not really about the salmon, this recipe would be pretty good with chicken thighs or pork chops as well.
Baked Salmon with Tangelo Shallot Sauce
1 lb Salmon
2 tbsp chopped dill
1 tbsp sesame seeds
1 clove garlic, minced
1/2 Tangelo, sliced
2 shallots, chopped
Salt & pepper to taste
2 tbsp butter
1 clove garlic, minced
1/2 cup sherry wine
1 tbsp honey
1 Tangelo, juiced
1. Preheat oven to 400 degrees (F)
2. Place salmon on baking sheet lined with cooking spray and season with salt & pepper, sesame seeds, garlic, dill, and top with tangelo slices. Add shallots to pan and cook for 15-20 minutes or until salmon is a pale pink.
3. For sauce: In a small to medium sized pan add butter, garlic, sherry, honey, and tangelo juice. Bring mixture to a boil, stirring frequently. Cook for about 10 minutes until mixture is reduced.
4. Top salmon with reduction and enjoy!