1/2 cup tightly packed fresh cilantro or basil leaves
6 fresh mint leaves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 clove garlic, chopped
5 tablespoons freshly squeezed lemon juice, divided
3/4 teaspoon sea salt, divided
2 tablespoons water (optional)
1 cup freshly squeezed orange juice
Zest of 1 orange
Zest of 1 lemon
1/2 teaspoon minced fresh ginger
Pinch of cayenne
1 teaspoon Dijon-style mustard
1 cup fresh parsley, tightly packed
1. Make Moroccan mint pesto: Combine cilantro or basil, mint, cumin, paprika, garlic, 1/4 cup olive oil, 3 tablespoons lemon juice, 1/4 teaspoon salt and water in a food processor and blend until well incorporated.
2. In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, olive oil, orange zest, lemon zest, ginger and cayenne.
3. Place the salmon in a baking dish and season each piece with 1/8 teaspoon of the salt. Pour half of the orange juice mixture over the salmon and turn to coat well. Cover and marinate in the refrigerator for 30 minutes.
4. Preheat the oven to 400 F. Remove the salmon from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish. Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 121 F; it will take 8 to 10 minutes, depending on the thickness of the fillets.
5. Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half.
6. Plate each fillet on a serving plate, pour the reduction over the top and serve with a dollop of Moroccan mint pesto.