Citrus Wild Salmon Dinner


Wild Salmon is truly KING when it comes to health, especially if you’re able to find some that’s super fresh.  I admit, I’m lucky to live in Los Angeles, near the Pacific Ocean.  I can’t imagine how hard it is get fresh wild fish if you live in Kansas or anywhere else far away from the water.  Truthfully, I had no idea how amazing true wild salmon tasted until I took a cruise to Alaska.  Our first stop was in Seattle and even there I was awestruck at the difference.  It was like night and day. When we got up to Alaska I was in Salmon eater’s heaven.  We even took a float plane over a few glaciers to a lodge in the middle of nowhere where they had a salmon bake.  OMG!  To die for.

For this recipe I found a nice, big, fresh fillet and couldn’t bring myself to cut it up for the picture above.  However, this Citrus Wild Salmon with Tomato Compote Dinner will easily feed 2 or more. As Baby Boomers, it’s especially important to watch portion sizes.  I eventually ended up cutting it into 4  pieces in the 4-6 oz range which is the perfect serving size.   The rule of thumb is to make a fist and use it to gauge the size of your protein portion.

Here is the Wild King Salmon fillet ala naturale.  (before it was cooked)  What a beautiful hunk!

Wild Salmon RawIf you’re tired of eating stinky or marginally fresh fish, (there’s really nothing worse) I highly recommend that you check out Vital   (affiliate link) They have Wild Alaskan Salmon, shellfish, canned fish, specialty meats, nuts, berries and even dark chocolate, ready to be shipped directly to your door.  Their products are certified to be pure, sushi quality, with no artificial additives.   Another nice plus, is that they give back and donate a portion of their profits to various organizations that are devoted to the health of our planet.


Enjoy this groovy wild salmon recipe and stay healthy!

Citrus Wild Salmon Dinner

Prep time: 

Cook time: 

Total time: 

Serving size: 2 -3 servings

This is an elegant and delicious Wild Salmon dish with a gourmet touch. It's sweetened with citrus with just a little spice.
  • 2-3 Salmon Fillets (6 oz)
  • 1½ Tbsp Extra Virgin Olive Oil
Tomato Compote
  • 16 oz can of chopped tomatoes
  • 2 Tbsp sugar
  • 2 shallots chopped
  • ½ 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
  • ½ Tbsp chopped fresh ginger
  • 2 Tbsp extra virgin olive oil
  • 2 baby bok choy, cut in half lengthwise
  • ½ shitake mushrooms
  • salt and pepper to taste
  • 1 small carrot peeled and julienned
  • 2 green onion, julienned
  • pea sprouts
  1. Preheat the oven to 350 degrees
For Compote
  1. In a saute pan over medium heat, melt the sugar and water and caramelize until it's golden brown.
  2. Add the shallots, ginger and garlic.
  3. Mix well and cook for 2 minutes, then de-glaze with vinegar
  4. Add the chili and tomatoes
  5. Season with salt and pepper
  6. Bring to a boil
  7. Stir in the tomato juice
  8. Reduce the heat and simmer for 10 minutes until the sauce is thickened
  9. Adjust the seasoning with salt and pepper
  10. Allow sauce to cool, then add chopped basil.
  11. Mix and serve at room temperature
Orange Sauce
  1. In a small saucepan over medium heat, mix citrus juices and ginger
  2. Simmer for 15 minutes until it reaches the consistency of a glaze
  1. Season the salmon with salt and pepper
  2. In a saute pan over high heat warm the olive oil and sear the salmon for 1 minute on each side
  3. Arrange on a sheet pan and brush with the orange sauce
  4. Cook for 12-15 minutes until desired doneness
  1. In a saute pan, over low heat, warm half of the olive oil and saute the bok choy for 5 minutes on each side,
  2. Season with salt and pepper
  3. In a separate saute pan over medium heat, warm the rest of the olive oil and saute the mushrooms for 3 minutes.
  4. Season with salt and pepper
  5. Arrange the salmon in the center of warmed plates, top with julienned carrots, green onions and pea sprouts
  6. Serve with lukewarm tomato compote

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