Monday, February 27, 2012

Orange Curd-Glazed Salmon with Roasted Lemon Parmesan Cauliflower

This time of year, I'm pretty over snow.  Just as the mounds of snow taking up valuable parking space on the street started to melt away, we got another snow storm.  It started that evening with a crazy wind storm, with wind blowing almost 80 miles per hour, and late that night the wind carried in the snow.  Denver awoke to a nightmarish commute the next day.

And I'm just over it!  I'm looking for a reason to get a pedicure, but with all this snow, my toes are too cold to even bother making them pretty.

Also fortunate this time of year, is that as quickly as a storm can surprise us with a new blanket of snow, we'll get some gorgeous sunny weather the next day that will melt it right away.  We are experiencing just one of those days, although with way too much wind for my liking.  Hopefully all this wind will hurry up and blow a little spring my way.

Saturday was warm for February (mid-50's) and just a little windy, so we worked on a project in the garage that day.  I want a bigger chalkboard to write our weekly menu on, and after seeing how expensive (at least the ones I liked) were, we bought all the supplies to make one.  As it turns out, after buying wood, chalkboard paint, trim for framing, etc...  it's really not cheaper.  Oh well.  I took a break to make a quick trip to the grocery store for some dinner ingredients, scallops and shrimp, and in walking down the grassy bank to my car, slipped on the slushy melting snow and landed right on the seat of my pants.  Wet pants and all, I went to the store, hoping they would dry by the time I got there and I wouldn't look like some homeless person who wet her pants.  They weren't really dry by then, so I avoided eye contact with other people as much as possible.

But in spite of the end-of-winter blues, I'm happy that at least we still have citrus in the winter.  After making orange curd the other day, I kind of want to put orange curd on everything.  Or just eat it with a spoon from the jar.  I dropped some off at my parents' house the other day, and my dad said he had a hard time not just digging right in with a spoon.

With salmon on the menu for dinner one night, I just knew I would be putting orange curd on the salmon.  I squeeze lemon on just about every seafood dish I make, but rarely oranges, and the orange curd turned the salmon into something even more delicious than it already is.  The sweet, tangy buttery-ness of the orange curd, melting into the salmon filled the kitchen with its rich citrusy scent - and it tasted even better.  A wonderful antidote to winter blues.

Orange Curd-Glazed Salmon with Roasted Lemon Parmesan Cauliflower
printable recipe

  • 1 head cauliflower, cut into florets
  • 1 shallot, or 1/4 sweet yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
  • chives, for garnish
  • 1 1/2 pounds salmon, portioned into 4 (6 ounce) fillets
  • 4 tablespoons orange curd
  • salt and pepper

Preheat the oven to 400 F, and position two racks in the upper and lower thirds of the oven.  Spray a 9x13 baking dish with non-stick spray.

Place the cauliflower and shallot or onion in the baking dish.  Drizzle with the olive oil and lemon juice and season with salt and pepper.  Roast the cauliflower on the upper rack for 30 minutes, stirring twice for even roasting.

Meanwhile, prepare the salmon.

(Note, if you don't have orange curd, you can make a similar version of this recipe by drizzling the salmon with a little olive oil or melted butter, sprinkling with fresh orange zest, and topping the fillets with orange slices before baking.)

Line a baking sheet with foil.  Rinse the salmon in cool water and pat completely dry with paper towels.  Place the salmon skin-side down on the foil. (I usually don't bother trying to cut off the skin, as it will stick to the foil after baking and will easily come off when you slide a spatula under the fish, just above the skin.  If using skinless salmon, then be sure to spray the foil with non-stick spray.)

Brush half the orange curd over the salmon and sprinkle with salt and pepper.  Bake for 7-8 minutes for medium-rare doneness.  Before serving, brush each fillet with the remainder of the orange curd.

After 30 minutes of roasting the cauliflower, and the salmon is done, remove the salmon from the oven.  Sprinkle the cauliflower with the Parmesan cheese, turn the oven on to broil, and broil the cauliflower for several minutes to melt the cheese and get a little color on the cauliflower.  Sprinkle with the chives and serve with the salmon.

Yields 4 servings.
WW Points Plus: 13 points per serving

Recipe from Curly Girl Kitchen