Orange Tarragon Baked Salmon - Bravabod
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Orange Tarragon Baked Salmon

Valentina

This is an uncommonly elegant dinner that's ready in no time. Any salmon, especially the wild kind, cooks to flaky perfection when roasted at high heat. A generous drizzle of orange-tarragon dressing before and after roasting lends a creamy tang that's subdued from the licorice notes in the tarragon. Be generous with the pepper. Leftover dressing is wonderful tossed into a side salad.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Salmon
  • 1 pound salmon
  • 1/2 navel orange, segmented and sliced Orange Tarragon Sauce
  • 33333333/100000000 cup olive oil
  • 1 tablespoon champagne vinegar
  • 3 tablespoons orange juice (Note 1)
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 2 small scallions, chopped (white and light green parts only)
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Add all ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case.
  2. Step 2: Preheat the oven to 450°F.
  3. Step 3: Place the salmon on a foil-lined baking sheet. Drizzle some of the sauce over the filets, so that the only the surface and sides of the salmon are covered. Lay the sliced orange on top of the filet(s) and add a few cracks of black pepper.
  4. Step 4: Roast the salmon for 8 to 10 minutes for a thin filet, and 12 to 15 minutes for a very thick filet (~1.5" inches or more).
  5. Serve: Serve the salmon with a drizzle of extra sauce. Enjoy.

Recipe Notes

Note 1: I prefer to use store-bought orange juice from concentrate here, since it has a stronger flavor.

Nutrition

This is an uncommonly elegant dinner that's ready in no time. Any salmon, especially the wild kind, cooks to flaky perfection when roasted at high heat. A generous drizzle of orange-tarragon dressing before and after roasting lends a creamy tang that's subdued from the licorice notes in the tarragon. Be generous with the pepper. Leftover dressing is wonderful tossed into a side salad.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Salmon
  • 1 pound salmon
  • 1/2 navel orange, segmented and sliced Orange Tarragon Sauce
  • 33333333/100000000 cup olive oil
  • 1 tablespoon champagne vinegar
  • 3 tablespoons orange juice
  • 1 tablespoon yacon syrup or low-carb honey substitute (Note 2)
  • 2 teaspoons dijon mustard
  • 2 small scallions, chopped
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Add all ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case.
  2. Step 2: Preheat the oven to 450°F.
  3. Step 3: Place the salmon on a foil-lined baking sheet. Drizzle some of the sauce over the filets, so that the only the surface and sides of the salmon are covered. Lay the sliced orange on top of the filet(s) and add a few cracks of black pepper.
  4. Step 4: Roast the salmon for 8 to 10 minutes for a thin filet, and 12 to 15 minutes for a very thick filet (~1.5" inches or more).
  5. Serve: Serve the salmon with a drizzle of extra sauce. Enjoy.

Recipe Notes

Note 1: I prefer to use store-bought orange juice from concentrate here, since it has a stronger flavor.

Note 2: A low-carb granulated or liquid sweetener may also be used here, enough to equal 1 tablespoon of sugar. Taste and adjust seasonings as needed.

Nutrition

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Orange Tarragon Baked Salmon

PT25M 1 pound salmon 1/2 navel orange, segmented and sliced 33333333/100000000 cup olive oil 1 tablespoon champagne vinegar 3 tablespoons orange juice (Note 1) 1 tablespoon honey 2 teaspoons dijon mustard 2 small scallions, chopped (white and light green parts only) 1 teaspoon dried tarragon 1/4 teaspoon salt black pepper, to taste Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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