Wild Salmon is truly KING when it comes to maintaining good health, especially when it’s super fresh and that’s why I wanted to share the Citrus Wild Salmon Dinner featured below.
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. Our first stop was in Seattle and even there it was clearly superior. When we got up to Alaska I was in Salmon heaven especially when we took a float plane over 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 beautiful chunk of wild salmon at a favorite fish vendor.
If you’re not able to find fresh wild fish, I recommend that you take a look at Vital Choice. 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 Citrus wild Salmon Dinner Recipe and stay healthy!
- 2-3 Salmon Fillets (6 oz)
- 1½ Tbsp Extra Virgin Olive Oil
- 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 chopped fresh red chili peppers
- 2 Tbsp tomato sauce
- 2 Tbsp chopped basil
- Salt and pepper to taste
- 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
- Preheat the oven to 350 degrees
- 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
- In a small saucepan over medium heat, mix citrus juices and ginger
- Simmer for 15 minutes until it reaches the consistency of a glaze
- 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
- 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
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