Wild-Caught Salmon with Citrus and Cumin

In Mediterranean countries where fresh fish is a staple, this simple country style fish preparation is often served. Lemon and orange juice, a touch of honey, some thinly shaved shallots and sweet red onions, a little olive oil, sea salt and freshly ground pepper and cumin accent the delicate flavor of the salmon. Serve with a lemon rice pilaf with green onions, lemon thyme, fresh parsley and toasted almonds. A nice fruity Alsatian Gewurztraminer wine with a somewhat flowery bouquet goes nicely with this dish, or if you prefer, a good dry Riesling.

Ingredients:

4 fresh wild-caught salmon filets, 6 to 8 ounces each, skin on
3 tablespoons honey
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 teaspoon powdered cumin
zest of one lemon
1 medium sweet red onion very thinly shaved
3 shallots peeled and very thinly sliced
Sea salt and freshly ground black pepper
1 tablespoon of good olive oil
2 tablespoons roughly chopped fresh chives
¼ cup roughly chopped fresh parsley leaves

Directions:

Preheat the oven to 375°.  Combine orange juice, lemon juice, honey and thinly sliced shallots and onions in a dish. Place the salmon skin-side up in the juice and onions and marinate for 30 minutes. When the fish has marinated for a sufficient time, remove the filets and place them skin-side down in a baking pan lined with non-stick aluminum foil. Spoon the honey and citrus juice marinade mixture over the filets. Arrange the red onions and shallots over the top of the fish. Sprinkle with the lemon zest and drizzle with some good olive oil.  Bake for 20 to 25 minutes in a pre-heated 375° oven until the fish flakes easily with a fork.  Garnish with lemon and orange slices and some roughly chopped fresh parsley and chives.