At the cusp of Pisces season, we thought it would be fun to make a dish inspired by our shared astrological sign. Visually, we love the Pisces symbol featuring a pair of fish swimming head to tail in a circle. Although we do not closely follow the zodiac, we have always enjoyed being categorized under the creative and artistic aquatic sign.
Without question, salmon is our favorite fish for its distinct full-flavor and soft, moist texture. To continue the salmon’s beautiful coral pink hue, we incorporated a pop of spicy pink peppercorns purchased from a spice shop in Budapest over the summer. To add another dimension of flavor and color, we added citrus and the mellow hint of dill.
Citrus Roasted Salmon with Pink Peppercorns and Dill
2 lbs salmon (4 filets)
1 thinly sliced orange
1 thinly sliced yellow onion
2 T fresh lemon juice
2 T EVOO
2 T chopped fresh dill weed
1 T pink peppercorns
1 T salt
1 T chopped fresh dill weed for garnish
Extra orange and lemon wedges for garnish
Preheat oven to 425 degrees Fahrenheit. Scatter the onion in a shallow oiled baking dish. Place the salmon skin side down on top of the onions. Drizzle with EVOO, and season generously with salt, dill and lemon juice. Pop the peppercorns between your fingers, sprinkle over the salmon, and top with the orange slices. Roast for 12-15 minutes until the fish flakes with a fork. Serves four.
We recommend serving the filets over dill-infused Basmati rice garnished with dill, orange, and lemon wedges.