Cooking for two

Salmon, citrus unite for dish that's tangy, sweet and pretty

For The Washington Post/TOM MCCORKLE Broiled Salmon With Mint Relish
For The Washington Post/TOM MCCORKLE Broiled Salmon With Mint Relish

Citrus and salmon are pals that go way back in Recipeland. The cheffy explanation goes something like this: The acidity of oranges, limes, lemons, grapefruit, etc., cuts through the fattiness of the fish, and the colors are complementary on the plate.

I locked on to the pairing when Dallas cooking instructor and cookbook author Tina Wasserman shared her Salmon With Pink Peppercorn Citrus Sauce with Washington Post readers in 2009.

This dish has fewer moving parts, but the effect is the same: tangy, a little sweet, pretty. The salmon filets are broiled with the flesh sides down, so their skin crisps up in mere minutes. The relish comes together first, though, so its flavors can mingle a bit and the bite of red onion is reduced. But to keep the mint at its best, don't make the relish too far in advance.

The dish is good warm or cold.

Broiled Salmon With Mint Relish

¼ medium red onion

Handful fresh mint leaves

1 large grapefruit, preferably red

1 large navel orange

1 teaspoon sugar

¼ to ½ teaspoon crushed red pepper flakes

¼ teaspoon kosher salt, or more as needed

2 (6-ounce) skin-on salmon filets, preferably center-cut

Extra-virgin olive oil

¼ teaspoon ground black pepper

Position a rack 4 to 6 inches from the broiler element; heat broiler. Line a quarter-baking sheet with aluminum foil.

Meanwhile, mince the red onion and mint leaves, transferring them to a medium bowl. Use a small serrated knife to cut off the bottom and tops of the grapefruit and orange, then cut away all peel and pith from the sides (cutting vertically from top to bottom). Working over the bowl of onion and holding the fruit in your hand, carefully cut the segments from between each membrane; the idea is to leave behind all the membrane in one piece, and any white pith. Break up the sections with your fingers, letting them fall into the bowl. Then squeeze the membrane's juices into the bowl, too. Stir in the sugar and crushed red pepper flakes (to taste). Taste and add a pinch of salt, as needed. Set aside.

Pat the salmon dry with paper towels, especially the skin sides. Use up to a tablespoon of oil to coat both filets all over, then season them lightly with the salt and pepper. Arrange salmon, skin side up, on the prepared baking sheet. Broil 3 to 5 minutes. The fish should be opaque and just barely flaking under the tines of a fork, and the skin should be crisped.

Place a filet on each plate, skin sides up. Spoon generous amounts of the relish atop each one. Serve warm, or at room temperature.

Makes 2 servings.

Recipe adapted from The New American Heart Association Cookbook, Ninth Edition (Harmony Books)

Food on 08/07/2019

Upcoming Events