- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 teaspoon minced fresh ginger
- Pinch of cayenne
- 4 3.5-ounce wild salmon fillets, pinbones removed
- 1/2 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 1/4 cup coarsely chopped fresh flat-leaf parsley or mint
- In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, olive oil, orange zest, lemon zest, ginger, and cayenne. Place the salmon in a baking dish and season each piece with 1/8 teaspoon of the salt. Pour half of the orange juice mixture over the salmon and turn to coat well. Cover and marinate in the refrigerator for 30 minutes.
- Preheat the oven to 400°F.
- Remove the salmon from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish. Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 137°F; it will take 10 to 15 minutes, depending on the thickness of the fillets. Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half. Pour the reduction over the fillets, sprinkle with the parsley, and serve immediately.
Reprinted with permission from One Bite at a Time. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Rebecca Katz is a nationally-recognized culinary translator and expert on the role of food in supporting optimal health, Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts. As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal. She is the founder and director of the Healing Kitchens Institute at Commonweal, which is dedicated to transforming lives through nutritional science and culinary alchemy.
Rebecca is the author of The Longevity Kitchen: Satisfying Big Flavor Recipes Featuring the Top-16 Age Busting Power Foods (Ten Speed Press), which will be published in February, 2013 along with the award-winning cookbook The Cancer-Fighting Kitchen: Nourishing Big-Flavor Recipes for Cancer Treatment and Beyond (Ten Speed Press, 2009), and One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends (Second Edition).
A myriad of food related experiences, including a sojourn to Italy, where she studied Mediterranean cuisine from chefs and signoras from Florence to Sicily, shaped Rebecca’s philosophy that health-supportive food must taste great in order to be nourishing and healing.
For more information, please visit Rebecca’s website.