Andy Powning's Bergamot Salmon

For a more intense bergamot flavor, you can add some grated bergamot zest to the marinade.


1-inch piece of fresh ginger, grated
1 teaspoon soy sauce
3 tablespoons bergamot orange juice
1 teaspoon roasted tahini
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
1 scant teaspoon toasted sesame oil
1 teaspoon honey
Freshly cracked black pepper
2 pounds salmon fillet
(or other strongly flavored fish, like halibut)
2 green onions, trimmed and cut into 1/4-inch slices
1 to 2 bergamot oranges, sliced


Preheat the oven to 350°.

Combine the ginger, soy sauce, bergamot juice, tahini, vinegar, olive oil, sesame oil, honey and pepper in a roasting pan big enough to hold the fish in a single layer.

Coat both sides of the salmon with the marinade. Sprinkle with green onions, then put a layer of bergamot slices on each fillet. Cover the pan with foil, sealing all four sides. (You can also make this in parchment instead. Place each marinade-coated fillet on a piece of parchment, top with green onions and bergamot slices, fold and seal.)

Bake for 12 to 15 minutes, depending on the thickness of the fillets. Serves 6

PER SERVING: 335 calories, 31 g protein, 3 g carbohydrate, 22 g fat (5 g saturated), 100 mg cholesterol, 130 mg sodium, 0 fiber..