I'm constantly trying new salmon recipes, and this one is worth sharing. It's easy, and it turns out fish that is incredibly moist. A citron tea glaze provides a sweet, tangy counterpoint to the rich salmon, and sesame seeds toast up to add a nutty, sweet crunch. What is citron tea? It's a citrus tea you can find at many Asian markets, and it's a great alternative to caffeinated teas. It's sweet, and it's especially soothing for dry throats. If you can't find it (or don't want to) you can substitute lemon, orange, or citron marmalade for it. The salmon is best if you remove it from the refrigerator 20-30 minutes before you plan to cook it, coat it with the citron glaze, and let it stand. Also don't forget to let the fish stand after cooking and before serving it. The standing time will improve the texture of the fish and make serving it easier.
Simple Citron-Sesame Salmon -- Serves 4+
2 salmon filets, each 12-16 ounces
1/4 teaspoon of salt
1/4 teaspoon of lemon pepper
1/4 cup of citron tea (don't add water to it! Use it straight.)
2 teaspoons of Dijon mustard
2 tablespoons of orange juice
2 tablespoons of sesame seeds
Spritz a baking sheet with non-stick cooking spray or line the baking sheet with aluminum foil and spritz the foil with spray for easy clean up. Pat the salmon dry with paper towels and lay the salmon on the prepared baking sheet (tuck any thin pieces underneath to help the fish cook evenly). Sprinkle on the salt and lemon pepper. In a cup or small bowl, combine the citron tea, mustard, and orange juice. Coat the top and sides of the salmon evenly with the mixture. Sprinkle on the sesame seeds evenly. Let the fish stand for 20 minutes while the oven preheats to 400 degrees. Bake the salmon for 15-20 minutes (I give mine 18 minutes) or until the fish flakes evenly with a fork. Remove the salmon from the oven and let the fish stand for 10 minutes before serving it.
