Glazed Salmon in Citrus and Black Rice

Citrus Glazed Salmon and Black Rice Recipe

Hello! We are going to prepare a dish that perfectly balances the natural fat of the fish with the vibrant acidity of fruits. It's a sophisticated yet accessible recipe, ideal for when you want to eat something special without spending hours in the kitchen. The shine of the glaze and the texture of the accompaniment make this dish a complete experience.

Preparation time

Organizing yourself is key so that everything comes out hot at the same time. Here are the estimated times for you to plan your cooking day:

• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes
• Servings: 2 people
• Difficulty: Easy/Intermediate

Ingredients

To achieve that sweet and sour flavor and a smooth texture, we need the following:

For the Salmon

• 2 fresh salmon fillets
• 1 tablespoon neutral or mild olive oil
• Salt (to taste)
• Freshly ground black pepper (to taste)
• Dry seasonings of your preference (optional)

For the Glaze

• 1/2 cup fresh orange juice
• 1/2 cup fresh lemon juice
• 2 tablespoons of honey
• 1 tablespoon Dijon mustard
• Zest of one orange
• Zest of one lemon
• 1 finely chopped garlic clove (optional)
• Fresh chopped parsley (for garnish)

For the accompaniment (Creamy puree)

• 1 pound (approx. 450g) of potatoes
• 1/3 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• 1 handful of chopped parsley
• Salt and pepper to taste

Substitutions: If you don't have heavy cream for the mash, you can increase the amount of milk and add a generous tablespoon of butter to maintain creaminess. If you can't find Dijon mustard, a classic yellow mustard works, although the flavor will be less intense. If you prefer to vary the main protein, this same sauce works wonderfully for some salmon meatballs homemade.

Utensils we will use

You don't need sophisticated equipment, the basics of your kitchen are enough:

• Large non-stick pan
• Medium pot (for the potatoes)
• Potato masher or sturdy fork
• Small bowl (for mixing the glaze)
• Chef's knife and cutting board
• Fine grater (for citrus)
• Kitchen spatula
• Strainer

Preparation

1. Prepare the base puree

   Start by peeling the potatoes and cutting them into uniform pieces so they cook at the same time. Place them in a pot, cover with cold water, and add a generous pinch of salt. Bring them to a boil and cook for 15 to 20 minutes until, when pricked with a knife, it goes in and out without resistance. Drain the water and return the potatoes to the hot pot for one minute to evaporate any residual moisture.

   • Add the heavy cream, warm milk, nutmeg, salt, and pepper.
   • Mash with the potato masher until smooth and lump-free.
   • Incorporate the chopped parsley, mix well and set aside covered to keep warm.
2. Add the heavy cream, warm milk, nutmeg, salt, and pepper.
3. Mash with the potato masher until smooth and lump-free.
4. Incorporate the chopped parsley, mix well and set aside covered to keep warm.

5. Mix the citrus glaze

   While the potatoes are cooking, take a small bowl. Pour in the orange juice and lemon juice. Add the honey, Dijon mustard, minced garlic (if you decided to use it) and the zests of both citrus fruits. Whisk vigorously with a fork or hand whisk until the honey and mustard are completely dissolved and you have a homogeneous liquid.

6. Sear the salmon

   Pat the salmon fillets very dry with paper towels; this is vital so they brown and don't steam. Season both sides with salt, pepper, and your dry seasonings. Heat the pan over medium-high heat with the tablespoon of oil. When the oil is hot, place the salmon (skin-side down first if it has skin) and cook without moving it for 4 or 5 minutes.

7. Glaze and finish cooking

   Carefully flip the fillets. At this point, lower the heat to medium. Pour the citrus glaze mixture directly over the fish in the pan. Let it cook for another 4 or 5 minutes. You will see the sauce begin to bubble and reduce, becoming thicker and shinier, like a light syrup embracing the salmon.

To finish and serve

Once the salmon is cooked to your liking (it should look opaque pink but juicy in the center) and the sauce has a syrup-like consistency, remove the pan from the heat. Serve a generous bed of mashed potatoes on the plate and place the fillet on top. Drizzle the fish with the remaining glaze from the bottom of the pan; that's pure flavor concentration. Sprinkle some fresh parsley on top for color and freshness. If you're looking for a different presentation for another occasion, this fish also turns out excellent if you apply the technique of salmon en papillote Mediterranean style, although today we are focusing on direct glazing.

Nutritional Information

• Calories: 520 kcal
• Proteins: 34 g
• Fats: 28 g
• Carbohydrates: 35 g
• Fiber: 4 g

Note: Values are approximate estimates per serving and may vary depending on the size of the fillets and the exact amount of honey or cream used.

5 keys to make it perfect

The success of this dish lies in the small details. Here are my secrets for making it taste like a restaurant dish:

1. Drying the fish: Never put wet salmon in the pan. Water creates steam and prevents that delicious golden crust from forming before adding the sauce. Use paper towels without fear.

2. Dairy temperature: For the mash, slightly warm the milk and cream before adding them to the potatoes. If you add them cold, the potato starch reacts poorly and the mash can end up with a gummy or «clumpy» texture.

3. The sauce consistency: Don't be impatient with the glaze. It needs to reduce to concentrate the sugars from the honey and juice. If you remove it too liquid, the dish will lose intensity. Look for it to have a syrup-like consistency or «coat» the spoon.

4. Be careful with the garlic: If you use garlic in the glaze, make sure it's very finely minced or even made into a paste. Since the cooking time for the sauce is short, we don't want large pieces of raw garlic.

5. Cooking Alternatives: If you prefer not to use the pan for the entire process, you can sear the fish and finish it in the oven, similar to how we would make a baked salmon with garlic and dijon mustard, adding the glaze in the last minutes of baking.

When is it ideal to enjoy it?

This glazed salmon has a natural elegance that makes it perfect for romantic dinners or intimate celebrations where you want to impress without slaving away in the kitchen. However, its quick preparation also makes it a viable option for a mid-week lunch when you need an extra boost of energy and good mood. The freshness of the citrus makes it ideal for spring and summer seasons, although warm and with mashed potatoes, it comforts on any cold night. It is as versatile as a salmon teriyaki, but with a more Western and fruity profile.

Comparison table

Frequently asked questions

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your glaze turned out or if you dared to try it with black rice instead of mash. Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

• Glaze: A cooking technique that involves coating food with a shiny substance, often sweet or savory, during cooking to add flavor and shine.
• Reduce: To boil a liquid (sauce, juice, broth) over high heat to evaporate water, thickening the consistency and intensely concentrating flavors.
• Sear: To briefly cook food at high temperature to brown the surface, creating a crust that adds flavor and texture, before continuing to cook at a lower temperature.
• Just right: Degree of doneness where the food is cooked but retains its internal juiciness; in fish, it means the center has lost its raw appearance but is still moist.
• Zest (Zest): The colored outer part of citrus peel, which contains aromatic essential oils, avoiding the white part which is bitter.