Amarante
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 Tue, Nov 30 2021, 3:03 pm
This was a nice combination of flavors. I am a fan of mint and the Sichuan (or Szechuan) peppers were a nice undertone. They used to be difficult to get but now are widely available in any well stocked spice emporium. Since they are whole, they last a long time unlike ground spices.
It's simple enough to put together but I did make the sauce in the morning but don't marinate the fish longer than about 30 or 40 minutes because it will start "cooking" the flesh. I used tangerine juice and it added a nice flavor - I have one of the small reamers and it is perfect for squeezing a small amount of juice from a fresh citrus fruit.
ROAST SALMON WITH CITRUS-HONEY SAUCE
Serves 4 to 6 as a main course, or 8 to 10 as a starter”
Excerpt From: Faith Kramer - 52 Shabbats
⅓ cup fresh orange juice, blood orange juice, or tangerine juice
½ cup light-colored honey
½ teaspoon dried mint
¼ teaspoon salt
¼ teaspoon cayenne pepper or paprika
¼ teaspoon ground black pepper
½ to 1 teaspoon Sichuan peppercorns, lightly crushed, optional Vegetable oil for the baking sheet
1½ to 2 pounds salmon fillet
6 tablespoons thinly sliced green onions
In a small bowl, mix together the orange juice, honey, mint, salt, cayenne, black pepper, and crushed Sichuan peppercorns (if using) to make a marinade. Set aside half of the marinade to use later for the sauce.
Grease a rimmed baking sheet with oil. Place the salmon, skin side down, in the pan and brush the top of the salmon with some of the marinade. Let sit for at least 30 minutes or up to 60 minutes, brushing often with the marinade.
Preheat the oven to 350°F.
While the fish is marinating, pour the reserved marinade into a small saucepan over medium heat and bring to a boil. Lower the heat to low and simmer, uncovered, stirring occasionally, until the liquid is reduced by two-thirds, 15 to 20 minutes. Taste, and adjust the salt and other seasonings, if desired. Set the sauce aside.
Brush or spoon the remaining marinade over the salmon. Roast for 15 to 20 minutes, basting with the pan juices after 10 minutes, until the salmon is cooked to the desired doneness. For fully cooked fish, it should read 145°F when an instant-read thermometer is placed in the thickest part of the fillet. The flesh should be opaque all the way through but still be very moist.
To serve, transfer the salmon to a platter and spoon the sauce over the fish. Sprinkle with green onions and serve warm, at room temperature, or chilled.
MAKE IT IN ADVANCE: The fish and sauce can be made up to 2 days ahead and refrigerated separately in airtight containers”
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