Mandarina stuffed Salmon with Thyme, and the countdown to Spring

Natacha Sanz Caballero Fish citrus, Holy Week, Lent, mediterranean diet, Miami, pescado, Spring

It is safe to say that we can start counting down to spring. It’s just over two weeks away! And while the winter hasn’t been one of the coldest ones we remember in this part of the world, I am very much looking forward to the warmer temperatures, to walks outdoors and to the first flowers blooming in our garden.

At the same time, I am still enjoying orange season —and winter is orange season. The recipe I’m sharing today, mandarina stuffed salmon with thyme, takes care of many aspects of this time of year.

I come from Valencia, the land of oranges, and I will eat them in every way, place, shape and kind. And if there’s a dish that incorporates oranges, or any kind of citrus in it, I’m for it.

Through Wynwood

Art Deco in South Beach

This mandarina stuffed salmon with thyme is one such recipe. The flaky flesh of the salmon is drenched in the juices and flavors from the mandarina slices and the citrus and wine infused filling. I can promise it will be a successful dish at your celebration. Because, as you can see in the photos, there will be enough for a party!

We are in the season of Lent, too, and I am sure many of you appreciate delicious and out of the ordinary recipes for your Fridays of Lent. Besides, salmon is one of the healthiest fish you can eat.

The Wynwood walls

I decided to accompany this post with some photos of one of our latest trips to Miami. As we inch forward to the month of May, and therefore Ethan’s graduation, our trips to Miami may not be as frequent as they have been in the past few years (or they could even be the start of many more, who knows where life will take him!). In any case, they give me a flavor of what is to come, Spring followed by Summer. I can’t wait.

At Miami Beach

If you want to know a bit more about Valencia and about Holy Week in Spain, check out Valencia’s Maritime Holy Week, which I wrote about this time last year. Every city and town in Spain has different traditions in the way they commemorate Lent and Holy Week —some more solemn, some more joyful—, and I was fortunate to relive the ones in Valencia last year, to participate in the processions, to be moved by the music, to enjoy its delicious sweets and confections.

And just like I can’t wait for Spring, I can’t wait for another Holy Week in Spain.  

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MANDARINA STUFFED SALMON WITH THYME

Salmón relleno de mandarina con tomillo

Author: Natacha Sanz Caballero, Mama Ía blog

Ingredients

• 2 salmon filets or a whole salmon
• 3 Tbs olive oil
• 4 cloves garlic
• 1 medium onion
• 3 green onions
• A few branches of thyme
• 1/2 cup white wine
• 3 Tbs mandarina juice or the juice of 2 mandarinas
• 1 strip mandarina peel
• 3 mandarinas
• Flaky sea salt and freshly ground pepper

Instructions

• Preheat the oven to 350°F.
• In a medium saucepan, heat 2 Tbs of olive oil. Add the sliced onion, chopped scallions, sliced garlic, branches of thyme and strip of mandarina peel. Cook, stirring occasionally until the onion is soft, about 5 minutes. Stir in the mandarina juice and the white wine and simmer for 5 minutes. Let cool to room temperature.
• Place the two filets of salmon on a parchment paper lined baking sheet. Drizzle them with olive oil and season with salt and freshly ground pepper. Slice the mandarinas into 1/4 inch thick slices and scatter them over one fillet. Spoon the onion and garlic mixture over the mandarina slices. Top with the other fillet, meat side down.
• Roast in the oven for 30 minutes, or until almost cooked through (don’t overcook!)
• Scoop out the onion and garlic filling. To serve, arrange the fish with the slices of orange on a platter and serve with the onion and garlic stuffing.