Make Multi-Citrus Salsa.
Preheat oven to 300 degrees. Make 2 parchment packets – 2 pieces of salmon in each.(If serving for a party, can make 4 packets to present to each guest.) Cut 2 pieces of parchment paper – 17″ wide (the roll width) x 17″ long. Season the salmon with seasonings; smoked paprika, turmeric, cracked black pepper and sea salt.
Place the paper on a rimmed sheet pan, place 2 seasoned salmon pieces in the center. Top the fish with a portion of minced garlic and 2 teaspoons of olive oil. Drizzle 1 tablespoon of citrus juice in each packet. Add and 5 slices of citrus in a row on each. Repeat with the other 2 pieces of salmon, making another packet.
Top each piece of salmon with 5 citrus slices and a stem of mint. Bring up the edges of parchment and fold over to enclose, tuck in the sides to create a packet, repeat with the other.
Cook the fish, in a slow 300 degree oven; 2 packets on each rimmed tray for 15 minutes, until just cooked through. Timing will depend on the thickness of your fish. Can peak inside a packet, and feel the salmon – should be just firm. The fish will continue to cook out of the oven, especially in it’s parchment package if not opened immediately.
Remove from the oven. To serve, open the packets and place the salmon and all its juices on individual plates. Top with a portion of Multi Citrus Salsa and garnish with small mint leaves.
Citrus Slices: You will need 20 thin slices of citrus; 5 slices on each piece of salmon. I used: blood orange (gorgeous color & sweet!), lemon, limes and clementines. Use what you like or have on hand.