Roasted salmon 2

This simple, tasty and healthy main dish was developed as part of a series of classes designed for local medical students by Cathy Curtis, the continuing education coordinator for culinary, hospitality and horticulture at Metropolitan Community College in Omaha, Nebraska. You can save any leftover dressing in a jar in the refrigerator; it also makes an excellent marinade for roasted vegetables or dressing for a nice green salad.

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Roasted Salmon with Warm Honey Citrus Dressing

Yields: 4 servings        

• 8 oz extra-virgin olive oil
• 4 (6-oz) skinless salmon fillets
• freshly cracked black pepper, to taste
• kosher salt, to taste
• 2 oz fresh lemon juice
• 2 oz fresh orange juice
• 2 oz honey
• 1 tsp ground mustard
• 1 large pinch crushed red pepper flakes

Preheat oven to 475°F. Line large rimmed baking pan with parchment paper; place roasting rack over parchment. In small saucepan over low heat, warm oil to about 140°F.

Sprinkle salmon with black pepper and salt; place salmon, skin-side down, on rack. Set aside.

In medium bowl, with whisk, stir juices, honey, ground mustard and crushed red pepper flakes until combined. In slow, steady stream, add oil, whisking constantly. Stir in black pepper and salt to taste.

Pour about 1 cup dressing over salmon; roast 8 to 12 minutes or until dressing caramelizes into a glaze and center of fillets reaches an internal temperature of 120°F. Drizzle salmon with any glaze in pan to serve.