Name: Salmonete Grelhado com Maionese Setubalense (Grilled Salmon with Orange and Black Pepper Aloli)
Yield: Serves 6
Cuisine: Portugal
Ingredients: 2 tablespoons chopped fresh mint, cilantro, or parsley for garnish; Olive oil; 12 orange slices for garnish; 2 teaspoons freshly ground pepper (medium grind); Salt to taste; 3 to 4 tablespoons fresh orange juice; 1 tablespoon pureed garlic (mash the garlic with a pinch of salt in a mortar with a pestle; it must be very smooth); 2 tablespoons (kosher) salt; 1 teaspoon freshly ground pepper; 6 salmon fillets, 6 to 7 ounces each; 2 tablespoons grated orange zest; ¼ cup sugar; 2 cups olive oil; 1 tablespoon (or more to taste) fresh lemon juice; 2 large egg yolks, at room temperature

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This Portuguese fantasy is usually made with red mullet, but we have substituted more readily available salmon. Setubal is known for their bitter oranges. The original sauce was a wine-and-orange-flavored butter and the fish was covered with orange slices and baked. We like to rub the fish with orange zest, salt, and sugar and cure it for a few hours before grilling it. We have kept the original orange slices and added a little mint for garnish, although you could use cilantro for the Portu