4, 5-ounce boneless skinless salmon fillets

2 – 3 tablespoons, olive oil

as needed, kosher salt

as needed, freshly ground black pepper

Citrus Relish:

2 navel oranges, peeled, segmented and cut into 1/2-inch cubes, reserve juice – see kitchen note

1/8 – 1/4 cup freshly squeezed orange juice, from above oranges - see note below

1 tablespoon thinly sliced mint

1/4 teaspoon kosher salt

as desired, freshly ground black pepper

Method:

1.   Preheat oven to 400ºF.

Citrus Relish: 

2.   In a small bowl, add oranges and squeeze as much juice (approximately 1/4 cup) from the orange remains.  Note: This is the part where the orange segments were removed from. Add mint, salt and pepper. Adjust seasoning to taste with salt and pepper and place in refrigerator.

To prepare the salmon:

3.   Line a baking sheet with foil and insert a wire rack. Set to the side.

4.   Divide oil among 4 fillets and generously season with salt and pepper.

5.   Over medium – high heat, allow a large fry pan to preheat without oil, approximately 1 minute.

6.   Add oiled salmon presentation side down, and allow to cook until golden in color, approximately 3 – 4 minutes.

7.   Flip and transfer to prepared baking sheet presentation side up. Place in preheated 400ºF oven and allow to finish cooking, approximately 6 – 8 minutes for medium – rare. Remove from oven and allow to sit at room temperature for 5 minutes before serving.  Note: For medium or medium – well, allow salmon to cook all the way through in the oven.

8.   Serve relish to the side of the salmon and enjoy.

Kitchen Note:  Consider swapping grapefruit or other varieties of oranges for the navel oranges.