I’m happy that my good friend Marcy Seidman likes to share.
Marcy is known for her Citrus Glazed Salmon and loaned me her valuable source, the Chez Piggy Cookbook (It costs anywhere from $3 – $192!) I’m hoping the owners of Chez Piggy Restaurant and the authors of the book, Rose Richardson and Zal Yanovsky, are as pleased to be sharing this Citrus Glazed Salmon as we are.
Citrus Glazed Salmon
- 2 T orange zest
- 1 T lime zest
- 1 1/4 c dry white wine
- 3/4 c orange juice
- 1/4 c lime juice
- 1/4 c lemon juice
- 1/4 c brown sugar
- 1 1-inch piece sliced ginger
In a pot, combine glaze ingredients and cook over medium heat, stirring occasionally until reduced to one-third the volume. It should be a syrup consistency. If necessary you can return it to the heat to further reduce. Strain through a fine mesh strainer. Store covered in the refrigerator.
- 6 6-oz salmon filets (2.25 lbs)
- kosher salt and freshly ground black pepper
Preheat oven to 420F.
On a parchment covered pan, coat salmon with a little olive oil, salt and freshly ground black pepper. Roast salmon for 8 – 20 minutes, removing thinner parts as they’re cooked through. Serve salmon drizzled with citrus glaze. Serves 6. Garnish platter with parsley and citrus slices.
- Do you agree that sharing recipes is like leaving a legacy?
- Some cooks dislike sharing a recipe that you’ll change.
- Recipe sharing is an emotionally laden topic with heaps of differing opinions.
- Some people wonder how after six years of food blogging, I can still call myself jittery. To those people, I offer a glimpse into my cooking style as I pester Marcy with queries.
JC: Is there a dry white wine that works for the salmon?
Marcy: I use white Vermouth.
JC: Do you use fresh or store-bought orange juice?
Marcy: Well shaken 100% store-bought OJ.
JC: Do you double the glaze recipe?
Marcy: I never make one recipe of drizzle, double or triple usually.
Need I say more?