blood orange salmon

blood oranges are just gorgeous.  i love that deep purpley-red color and the contrast of the meat with the orange peel.  and, blood oranges are very high in antioxidants because of their dark pigment and, like other citrus fruits, high in vitamin C, calcium, thiamine, folate, and dietary fiber. paired with wild Alaskan salmon which is high in omega-3 fats, a delicious post-workout meal is created that will refuel you for your next great run.

blood orange salmon with harvest grains and a green salad:

squeeze 1 cup fresh blood orange juice into a medium saucepan over low heat.  simmer until reduced by half, about 30 minutes, stir occasionally.

once the juice is nearly reduced, season a 12 ounce fillet of wild salmon with salt, pepper, and cumin on the non-skin side.  heat a large cast-iron skillet over high heat until smoking.   sear salmon, beginning with skin side first to create some fat in the skillet, about 3-5 minutes per side, until it is just cooked through.  while the salmon is searing, whisk 4 tablespoons of butter (cut into small pieces) into the warm reduced orange juice.  continue whisking until sauce is shiny and smooth.  whisk in 1/2 teaspoon of paprika, salt and pepper.  plate your salmon and then spoon a bit of sauce onto each plate and the fish.  we had our salmon with a side of harvest grains (we also put some of the sauce in this) and a simple green salad topped with tomatoes, shredded carrots, and goddess dressing.