A Sauce for Salmon That’s a Pure Taste of Sunshine

A simple sauce inspired this entire dish.

A simple sauce inspired this entire dish.

 

What do you get when you cook down fresh orange juice with lime juice?

The makings for a simple, sublime sauce that’s perfect for most anything.

The recipe for this easy “Citrus Sauce” first appeared in Everyday Food in September 2004. After cooking down the citrus juices, whisk in a little sugar, olive oil and Dijon mustard. That’s it.

You end up with a really bright tasting sauce that’s light yet punchy. I spooned it over grilled wild King salmon laid over a bed of soba noodles and garnished with cucumber and cilantro. The sauce would work just great on grilled shrimp, too, strewn over a bed of crisp greens. Or on grilled vegetables or roasted chicken.

It’s a sauce sure to add a little more oomph to so many things in your repertoire.

The sauce -- with a fresh grind of black, pink and green pepper.

The sauce — with a fresh grind of black, pink and green pepper.

Citrus Sauce

(Makes 3/4 cup)

1/2 cup fresh orange juice

1/4 cup fresh lime juice

2 teaspoons sugar

2 teaspoons Dijon mustard

2 tablespoons olive oil

Coarse salt and ground pepper

In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.

Remove from heat, whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

From Everyday Food’s September 2004 issue

WINNER OF THE FOOD GAL CONTEST: In last week’s Food Gal contest, I asked you to tell me the seasonal item you most look forward to — and why. Best answer wins a $250 gift card from Anderson Seafoods.

Congrats to:

Edie, who wrote, “In the Netherlands we celebrated the coming of white asparagus, the queen of veggies as we call it, in April with a lots of festivities. And when they’re almost to an end (on June 24th), we’ve already celebrated the coming of the Dutch herring. Eaten raw, ‘fresh from the knife’ at the fishmonger, you hold the fillet at the tail and eat it standing, while you ‘throw your head in your neck.’ If you get the picture. (Sorry, never thought about writing about it in English..) Some people eat it with fork and knife though…
My Grandmother never ate on the streets, with exception of the Dutch herring! Well, that’s says enough, right?”

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Date: Monday, 25. August 2014 5:26
Trackback: Trackback-URL Category: Asian Recipes, General, Recipes (Savory)

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10 comments

  1. 1

    That does sound simple and delicious! Today I’m feeling the start of a sore throat, so I’m thinking eating salmon with citrus will give me some Vitamin C to fight it. :)

  2. 2

    Fabulous, refined and delightful! Perfect with salmon.

    Cheers,

    Rosa

  3. 3

    Oooh, so easy and refreshing! I might just do this tonight! :)

  4. 4

    This sounds so good with salmon! What a great way to make it special without too much effort.

  5. 5

    I can’t decide what I like more, the sauce or that beautifully cooked salmon. I never cook fish at home cus I’m afraid I’ll ruin it!

  6. 6

    Carolyn, this sauce was perfect for the wild sockeye salmon we had tonight. The sauce was bright and happy and balanced so it allowed the fish to stand on its own which, as you probably know by now, is important to us.

  7. 7

    Carrie: So glad you tried it and liked it. It’s flavorful but definitely not over-powering. And believe you me, I definitely know that the pure taste of a stellar ingredient is important to you. ;)

  8. 8

    this sounds great for any number of things! i’m actually tempted to make a fish dish now. :)

  9. 9

    This is just perfect! Delicious sauce and it looks fantastic with salmon and noodles.

  10. 10

    I’ve tried it! Very unique taste, but delicious!

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