You can’t beat salmon when it comes to a nutritious protein source of food. It’s especially good when it’s super fresh and wild. I try to eat it often. This recipe for a Citrus Wild Salmon Dinner includes a tomato compote sauce with baby bok choy and shitake mushrooms on the side.
Enjoy this recipe!
Citrus Wild Salmon Dinner
Ingredients
- 2-3 Salmon Fillets 6 oz
- 1 1/2 Tbsp Extra Virgin Olive Oil
Tomato Compote
- 16 oz can of chopped tomatoes
- 2 Tbsp sugar
- 2 shallots chopped
- 1/2 Tbsp chopped peeled ginger
- 1 clove garlic chopped
- 3 Tbsp white wine vinegar
- 1 Tbsp chopped fresh red chili peppers
- 2 Tbsp tomato sauce
- 2 Tbsp chopped basil
- Salt and pepper to taste
Orange Sauce
- 2 Tbsp orange juice
- 1 lime squeezed
- 1/2 Tbsp chopped fresh ginger
Vegetables
- 2 Tbsp extra virgin olive oil
- 2 baby bok choy cut in half lengthwise
- 1/2 shitake mushrooms
- salt and pepper to taste
Garnish
- 1 small carrot peeled and julienned
- 2 green onion julienned
- pea sprouts
Instructions
- Preheat the oven to 350 degrees
For Compote
- In a saute pan over medium heat, melt the sugar and water and caramelize until it’s golden brown.
- Add the shallots, ginger, and garlic.
- Mix well and cook for 2 minutes, then de-glaze with vinegar
- Add the chili and tomatoes
- Season with salt and pepper
- Bring to a boil
- Stir in the tomato juice
- Reduce the heat and simmer for 10 minutes until the sauce is thickened
- Adjust the seasoning with salt and pepper
- Allow sauce to cool, then add chopped basil.
- Mix and serve at room temperature
Orange Sauce
- In a small saucepan over medium heat, mix citrus juices and ginger
- Simmer for 15 minutes until it reaches the consistency of a glaze
Salmon
- Season the salmon with salt and pepper
- In a saute pan over high heat warm the olive oil and sear the salmon for 1 minute on each side
- Arrange on a sheet pan and brush with the orange sauce
- Cook for 12-15 minutes until the desired doneness
Vegetables
- In a saute pan, over low heat, warm half of the olive oil and saute the bok choy for 5 minutes on each side,
- Season with salt and pepper
- In a separate saute pan over medium heat, warm the rest of the olive oil and saute the mushrooms for 3 minutes.
- Season with salt and pepper
- Arrange the salmon in the center of warmed plates, top with julienned carrots, green onions, and pea sprouts
- Serve with lukewarm tomato compote
Fresh is best
I’m lucky to live in Los Angeles, near the Pacific Ocean. I can’t imagine how hard it must be to get fresh wild fish if you live in Kansas or anywhere else far away from the water. However, I had no idea how amazing true wild salmon was until I took a cruise to Alaska.
The salmon in Seattle where we met the ship was excellent but it was even better once we got to Juneau, Alaska. We took a float plane over glaciers to a lodge in the middle of nowhere where we were treated to a salmon bake at Taku Lodge. It was to die for!
Back in Los Angeles, I found a beautiful chunk of wild salmon from a fish vendor at a local farmer’s market. You can also find flash-frozen wild salmon online.
Enjoy this lovely Citrus wild Salmon Dinner Recipe and stay healthy!
What’s your favorite way to cook salmon? Please leave a comment below.
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