Citrusy Salmon Packets with Zoodles and Cilantro Chutney
I love these citrus-drenched salmon packets for so many reasons.
- The salmon marinates in the most fragrant combination of orange, lemon, and lime juices.
- The spiralized noodles soak up the citrusy flavors while bundled up in the parchment packets.
- These salmon packets can be made ahead of time and popped in the oven 10 minutes before dinner.
- The blood orange topping is not just pretty; the slices keep the salmon moist and provide brain healthy lycopene antioxidants.
We all know salmon is a potent brain food packed with lean protein, healthy fats, omega-3 fatty acids, and vitamin D. But how we cook our salmon is key for preserving these brain healthy nutrients. Even though these salmon packets go into a hot oven, the salmon is protected from the heat by their bed of zoodles on the bottom, layer of blood orange slices on top, and parchment paper packet.
Avoid cooking salmon over direct high heat under the broiler or on the grill. Try not to sear it in a pan. If you do sear, coat the flesh with nuts or sesame seeds (like the dukkah in this recipe) to create a barrier to the heat.
You’ll want to make a double batch of this cilantro chutney that goes so well with the salmon. I consider cilantro (and other tender herbs) to be leafy greens. The MIND diet recommends eating at least one serving of leafy greens each day so every little bit counts. All you do is whiz cilantro (stems and all), turmeric, honey, and a fresh pepper in a blender or food processor with some raw cashews and fresh lemon juice. This Indian-inspired condiment should be equally spicy, sweet, and tangy, and the flavor of the cilantro really shines through.
Ingredients
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- Preheat the oven to 400ºF.
- Place the salmon on a rimmed baking dish, skin side down, and sprinkle with a half teaspoon of the salt. In a small bowl, stir together orange juice, lime juice, lemon juice, orange zest, and lemon zest. Pour the juices over the salmon and flip over a few times to coat. Cover the dish and marinate in the fridge for 20 minutes.
- While the salmon marinates, make the Cilantro Chutney.
- Place the barrel-shaped part of the butternut squash (the stem end) in the spiralizer. (Save the bulbous, round end for another dish.) Spiralize using the “spaghetti” setting. Place in a bowl. Trim the ends from the zucchini and cut it in half. Spiralize using the same setting. Add to the butternut squash noodles and add 2 tablespoons of the olive oil, the leek, and the garlic. Season with black pepper and an additional pinch of salt.
- To assemble the packets, lay out 4 15-inch by 24-inch pieces of parchment paper, or one for each serving. Fold each sheet in half, forming a 15 x 12-inch rectangle. Use scissors to cut out a half-moon or heart shape as big as the paper allows. Unfold the half moon of paper, brush half with olive oil, and divide zoodle mixture evenly between each portion. Place fish on top of each noodle mound, skin side down. Layer blood orange slices over the surface of each salmon filet and drizzle with a few spoonfuls of the marinade.
- Fold the other half of parchment over and line up the edges. Starting at the top, fold over about ½-inch of the edge, pressing down to make a crisp crease. Continue to work your way around the edge of the packet, making overlapping folds (like pleats), always pressing firmly and creasing the edge so the folds hold. Twist the tip of the heart or moon to finish. If necessary, make a second fold anyplace that doesn’t appear tightly sealed.
- Place packets on a rimmed baking sheet. Cook immediately or refrigerate for later; bringing to room temperature before baking.
- Bake for 7-8 minutes for medium rare. Cooking time will depend on the thickness of your salmon. Allow a few minutes more if your filets are more than 1-inch thick.
- To serve, slit open the packets and transfer to a plate or serve in the packets. Top each serving with a generous spoonful of Cilantro Chutney.
- For best results, choose salmon filets that are all the same size, or ask your fishmonger to weigh and cut them the same.
- If you don’t have parchment paper, use aluminum foil. This gives you the added option of checking for doneness before serving.
- Seek out organic citrus for this dish. Scrub the fruit well and dry with a kitchen towel. Zest, then cut each in half. Juice.
- Whenever possible, seek out wild-caught salmon from Alaska for the healthiest fat profile.
- If you can’t find blood oranges, use any other seedless orange, such as navel or Cara Cara. Or try kumquats, sliced thin, to layer over the fish for a beautiful scale-like presentation
- If you don’t have a spiralizer, look for spiralized vegetables at the grocery store. Or use a vegetable peeler to cut long noodle-like strips.
- This cooking method works well with other types of flaky fish, such as black cod and halibut. Adjust cooking times as needed.
- To simplify the marinade, omit the lime juice.
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