Wild Salmon with Orange-Lime Sauce

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 chipped 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

1. Preheat the oven to 350 degrees
For Compote
2. In a saute pan over medium heat, melt the sugar and water and caramelize until it's golden brown.
3. Add the shallots, ginger and garlic.
4. Mix well and cook for 2 minutes, then de-glaze with vinegar
5. Add the chili and tomatoes
6. Season with salt and pepper
7. Bring to a boil
8. Stir in the tomato juice
9. Reduce the heat and simmer for 10 minutes until the sauce is thickened
10. Adjust the seasoning with salt and pepper
11. Allow sauce to cool, then add chopped basil.
12. Mix and serve at room temperature
Orange Sauce
13. In a small saucepan over medium heat, mix citrus juices and ginger
14. Simmer for 15 minutes until it reaches the consistency of a glaze
Salmon
15. Season the salmon with salt and pepper
16. In a saute pan over high heat warm the olive oil and sear the salmon for 1 minute on each side
17. Arrange on a sheet pan and brush with the orange sauce
18. Cook for 12-15 minutes until desired doneness
Vegetables
19. In a saute pan, over low heat, warm half of the olive oil and saute the bok choy for 5 minutes on each side,
20. Season with salt and pepper
21. In a separate saute pan over medium heat, warm the rest of the olive oil and saute the mushrooms for 3 minutes.
22. Season with salt and pepper
23. Arrange the salmon in the center of warmed plates, top with julienned carrots, green onions and pea sprouts
24. Serve with lukewarm tomato compote