"[PDF READ ONLINE] Taste the Islands: Culinary Adventures in a Caribbean Kitchen
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Citrus Tarragon Salmon By Chef Thia This salmon is bathed in subtle herb flavors, with fresh tarragon and basil, garlic, orange juice, and chunks of fresh navel orange. Serve with roasted corn on the cob. Directions 1. In a medium bowl, combine the orange and lemon juices, salt, pepper, basil, tarragon, garlic paste, and oil. Add the salmon and gently massage with the mixture. Marinate for 15 minutes. 2. Preheat the oven to 350°F. 3. In a hot frying pan, add the salmon, skin side up, along with the marinade. Cook for about 4 minutes, then flip the salmon. Add the orange segments and cook for another 2 minutes. 4. Transfer to oven to finish for about 20 minutes, then serve. Serves 2 Juice of 1 lemon, ? cup orange juice ½ teaspoon salt, ¼ teaspoon black pepper 6 large fresh basil leaves, finely chopped 6 sprigs fresh tarragon 1½ teaspoons garlic paste 2 tablespoons olive oil 10 to 12 ounces salmon fillet, skin on 1 navel orange, segmented with membranes removed
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