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Citrus Roasted Salmon with Spring-Pea Sauce

Salmon flavored with orange, lemon, and lime is complemented by watercress and pureed peas.

  • Servings: 8

Source: Martha Stewart Living, April 2004


  • 1 side of salmon (about 3 pounds), trimmed of fat and excess skin, and small pin bones removed with tweezers
  • Freshly grated zest of 1 orange, plus 2 oranges, cut into 1/4-inch-thick rounds
  • Freshly grated zest of 1 lemon, plus 2 lemons, cut into 1/4-inch-thick rounds
  • Freshly grated zest of 1 lime
  • 2 teaspoons coarse salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons freshly ground white pepper
  • 1 teaspoon coriander seeds, crushed
  • 2 tablespoons extra-virgin olive oil
  • Spring-Pea Sauce
  • Pea shoots or watercress, for garnish


  1. Place salmon, skin side down, in a nonreactive baking dish (glass or ceramic) large enough for it to lay flat.

  2. Stir together zests, salt, sugar, pepper, and coriander in a small bowl. Rub spice blend all over salmon. Wrap salmon in plastic wrap. Refrigerate 2 hours.

  3. Preheat oven to 400 degrees. Wipe spice blend from salmon with paper towels. Let fish stand at room temperature 20 minutes.

  4. Arrange half of the orange and lemon slices in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub oil all over salmon. Roast until cooked through, about 17 minutes.

  5. Cut salmon crosswise into 8 pieces. Divide pea sauce among serving plates. Place a piece of salmon on each plate, and garnish with pea shoots and remaining orange and lemon slices.

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