This salmon dish is simple to make using pantry staple ingredients! It's impressive, elegant, and prepared in a short period of time. The mango salsa adds a sweet and tangy flavor, pairing well with this delicious Braided Citrus Salmon.
Brought to you by @c.health.and.wellness
Ingredients:
- Two 6oz Legal Sea Foods Online Shop's Salmon Filets
- 3 tbsp lemon zest
- 3 tbsp orange zest
- 3 tbsp panko
- 1/3 cup parmesan cheese
- 1/3 panko
- 1 cup beet juice
- 1 mango
- 2 tbsp tamari
- 1 lemon and orange sliced
- 1/2 bunch cilantro
- 1/2 orange
- 1/2 lemon
- 1/4 red onion
- 1 tbsp olive oil or butter
- 1/2 teaspoon salt, black pepper, and garlic powder
Instructions:
- Slice each salmon into 3 sections, so you have 3 strands to braid. Start by marinating two strands in beet juice, orange and lemon zest, and tamari overnight.
- Preheat oven to 400°. Cut 2 large pieces of parchment paper. Fold twice on each side.
- Use kitchen twine to secure the parchment boats on both sides.
- In a small bowl, combine panko, parmesan, zest of orange and lemon, olive oil/butter, and spices. Season salmon with all ingredients.
- Place on a baking sheet and bake for 10-15 minutes. Enjoy!
Cooking Tips:
- Use a larger sheet of parchment paper to better fit the braided salmon.
- You can leave the salmon marinating for a few days for optimal flavor.
- Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F(63°C).
- If your salmon starts turning white on top, remove immediately from heat as it's starting to overcook.
