I wanted to prepare it a little bit different without masking the delicate flavor of the salmon. Since I am on a "clementine" kick here recently and we just happened to have some beautiful ripe and juicy clementines, I went with a very simple Clementine Chipotle Butter Glaze to brush on the salmon both before roasting as well as afterward. It turned out amazing. I served the salmon on top of big fresh salads made with fresh baby romaine lettuce and a variety of colorful baby tomatoes. I drizzled a bit of vinaigrette on my salad. I snapped a couple photos below and included the easy peasy recipe as well. Enjoy!
P.S. - Scroll down for some VERY exciting news. Gourmet Girl Cooks is ALASKA BOUND!
Oven Roasted Copper River Salmon w/ Clementine Chipotle Butter
1 1/4 pounds salmon fillets, preferably wild
3 tablespoons butter
Zest from 1 clementine (or other small tangerine type orange)
Juice of 1 clementine (about 2 to 3 tablespoons)
1/4 teaspoon sea salt (I used pink Himalayan salt)
1/4 teaspoon ground Chipotle pepper
Sweetener equivalent to 1 teaspoon sugar (I used 1 teaspoon Swerve)
Preheat oven to 450 degrees F. Place salmon fillet on a foil lined baking sheet.
In a small skillet, melt butter; add zest, juice, salt, chipotle and sweetener. Simmer on low for 2 to 3 minutes, stirring frequently. Spoon half of butter mixture over salmon fillet and brush evenly over the salmon (being careful not to contaminate the remaining butter with anything that had contact with the raw fillet).
Place salmon in preheated oven; immediately reduce heat to 425 degrees F. Roast for 10 to 12 minutes, depending on thickness of fillet. Remove and immediately cover with foil. Let sit about 5 minutes. Spoon remaining butter over top of cooked fillet.