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Citrus Wild Salmon Dinner

Rebecca Forstadt Olkowski
This is an elegant and delicious Wild Salmon dish with a gourmet touch. It's sweetened with citrus with just a little spice.
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Course Entree
Cuisine Seafood

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