Roasted Salmon with Pink Peppercorn and Orange Glaze

By miss5elements

Ingredients

• 1 cedar plank, at least 12"x6" (optional)
• 2 blood oranges (or other variety, like Cara Cara), juiced (about 2/3c)
• 2 t whole pink peppercorns, crushed
• 1/2 t kosher salt
• 1 small shallot, peeled, very finely minced
• 3 T light brown sugar
• 2 t Worcestershire sauce
• 4 (6oz) skinless center-cut salmon filets (they should measure no more than 1.25" wide)

Details

Preparation time 10mins
Cooking time 25mins
Adapted from redbookmag.com

Preparation

Step 1

1. Soak cedar plank, completely submerged in water, at least 1 hr. (if you don't plan to use a plank, skip this step.)
2. In a small saucepan, combine orange juice, peppercorns, salt, shallot, brown sugar, & Worcestershire sauce & bring to a boil. Lower heat & simmer until thick & syrupy, ~ 5min. Let cool.
3. Lay each salmon fillet on its side & fold in half to form a teardrop shape. Secure w/toothpicks.
4. Heat oven to 450F. Place soaked cedar plank on a foil-lined rimmed baking sheet. Place salmon steaks on plank, equidistant from one another. (If you are not using a plank, line a rimmed baking sheet w/aluminum foil & spray generously w/nonstick spray. Arrange salmon on pan, equidistant from one another.)
5. Slather salmon w/marinade, reserving about 2T.
6. Roast salmon 8-10 min, basting halfway through w/remaining marinade. Remove from oven & serve.