Brazilian Orange Salmon with Lemon Pilaf and Baked Zucchini Finished

Author: Nathan Harper Status: published license cc-by-nc-nd tags: Fruit, Fresh, Recipe, Cooking, Baking, Food, Rice, Lemon, Garlic, Dinner, Onion, Orange, Spices, Summer, Pink, Salmon, Sweet, Salt, Green, Pepper, Vegetables, Meat, cuisine, Kitchen, Zucchini, Parmesan, Oregano, Chili, SC, Chopped, Latin American, Nutmeg, Latin, Natural, Butter, South American, Flavor, Eggs, Pink Salmon, Light, Black, Orange Zest, Lemon Juice, Culinary, Marinate, Taste, Egg Yolk, Colorful, Long Grain Rice, Brazilian, Student, Rich, Greenville, Fish, South Carolina, Minced, Chili Powder, Brown Sugar, 0   Share on Facebook Share on Twitter

The final product of my dinner escapades tonight. It turned out better than I expected and I will defintely be making it again. I love the flavors that nature provides and how natural flavors like fruit and woody spices can combine to bring out the natural flavor of both vegetables and meat or fish. This was an excellent combination and I suggest everyone tries it.

First, The Baked Zucchini
2 medium-large zucchinis
2 tbsp butter or olive oil (I prefer oil)
1tsp oregano
1/4 shredded parmesan cheese

Slice Zucchini into 1/8 to 1/4 inch slices and toss with warm olive oil and oregano. Place zucchini flat on greased baking sheet and sprinkle each slice with parmesan. Bake for 35 minutes at 350 degrees and salt/pepper to taste.

Lemon Garlic Pilaf
1 cup oinion, chopped
1 clove garlic, minced
2tbsp butter
1 cup long grain wild rice
1 can (14oz) chicken broth
3/4tsp sea salt
1/4tsp ground pepper
2 egg yolks
2tbsp lemon juice
1/2tsp nutmeg

Saute onion & garlic in butter until soft. Add rice and cook for one minute, then add broth and salt and pepper - bring to boil, reduce heat and cover for 20 minutes or so. Remove from heat and leave covered for 4 or 5 minutes. Meanwhile, mix yolks, lemon juice, and nutmeg. Add mixture to rice, recover, and let sit for 3 minutes.

Brazilian Orange Salmon
1.5 - 2lbs Pink Salmon (pref. not farm raised)
1 clove garlic
1tbsp pepper
1tbsp sea salt
1 orange
1tbsp chili powder
1tbsp brown sugar
2-3tbsp butter

Peel orange and save about half of peelings for zest. Squeeze orange onto salmon and let marinate for about 20-30 minutes, turning about halfway. Melt 2-3tbsp butter and mix with chili powder, garlic, brown sugar, and orange peels sliced in thin strips. Cover salmon in rub mixture and enclose in foil. Place in baking glass and baked @ 425 degrees for anywhere from 12 - 30 minutes depending on thickness and size (I guessed 15 minutes for a one-inch 1.75lb salmon and ended having it in there for almost 30).

I hope you try it and if you do, enjoy =)

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