Winter Citrus Butter Salmon

WINTER CITRUS BUTTER SALMON
Total time:
30 MINS
INGREDIENTS
  • 1 garlic clove minced
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons olive oil
  • 1 blood orange thinly sliced
HERB BUTTER
  •  tablespoons unsalted butter melted
  • 1 tablespoon chopped fresh herbs basil, oregano, sage, thyme, etc
  • pinch of salt
WINTER CITRUS SALSA
  • 1 blood orange segmented and chopped
  • 1 cara cara orange segmented and chopped
  • 1 small shallot diced
  • 1/2 jalapeno pepper seeded and diced
  • 2 tablespoons fresh chopped cilantro
  • juice of 1 lime
  • pinch of salt and pepper
INSTRUCTIONS
  1. Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
  2. Place the salmon on a baking sheet. In a bowl, stir together the brown sugar, salt, pepper, garlic and lemon zest. Add the olive oil to make a wet rub. Rub the mixture all over the salmon. Place the blood orange slices on top.
  3. Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork. Drizzle with the herb butter and serve with the winter citrus salsa.

 

*Recipe and Photo by Jessica Merchant

https://www.howsweeteats.com/2017/01/winter-citrus-butter-salmon/

Honey Garlic Butter Salmon

This meal can be prepared in under a half an hour. Plus, it has the added benefit of being cooked in a foil pouch to make clean up a breeze. If you prefer a crispier finish, bake in the over for 12-14 minutes, then finish on the grill. 
Recipe Inspired by: Karina, Cafe Delites
Serves: 4
Ingredients:
⅓ cup honey
¼ cup butter
4 large cloves garlic, crushed
2 tablespoons fresh lemon juice (juice of ½ a lemon)
Whole sockeye fillet – about 1.5 lbs
Sea salt, to taste
Cracked pepper, to taste (optional)
Lemon slices (to serve)
2 tablespoons fresh chopped parsley
 
Directions:
  1. Position a rack in the middle of the oven. Preheat oven to 375°F. Line a baking tray with a large piece of foil, big enough to fold over and seal to create a packet.
  2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
  3. Place the salmon onto lined baking tray. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 1 1/2  teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
  4. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference). Open the foil, being careful of any escaping steam, and grill for 2-3 minutes on medium heat to caramelize the top, if desired. Garnish with parsley and serve immediately topped with lemon slices.
Roasted Veggies and Salmon

MUSTARD MAPLE SALMON WITH ROASTED VEGETABLES

INGREDIENTS

VEGETABLES:

4 to 6 Potatoes  (about 4 oz.), washed and cut into pieces

2 medium Zucchini, thick-sliced

2 medium Yellow carrots, peeled and sliced

2 medium Orange carrots, peeled and sliced

2 Tablespoons olive oil

1 teaspoon salt

1 teaspoon garlic powder

1/2 to 1 teaspoon pepper

SALMON:

2 Tablespoons olive oil

2 Tablespoons maple syrup

2 Tablespoons Dijon-style mustard

1 Tablespoon poultry seasoning

2 garlic cloves, minced

4  Alaska salmon fillets (6 oz. each), fresh, frozen or thawed – purchase from Pride of Bristol Bay here.

Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska.

DIRECTIONS

VEGETABLES:

Preheat oven to 450°F.  Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper.  Seal bag; turn bag over several times to coat.  Spread vegetables evenly onto a large baking sheet.  Roast in oven for 15 minutes.

SALMON:

1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. 

2. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze.  Pat dry with paper towels.  Coat salmon with mustard-maple mixture.

3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.

4. Place fillets on sheet; return to oven.  Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just until salmon is opaque throughout.

5. To serve, portion one-fourth of the vegetables with a salmon fillet.

** Recipe from alaskaseafood.org**

Bristol Bay Curry

Salmon and Veggies Red Curry

If you want to impress your guests, this is the recipe to use. The combination of red curry paste and coconut milk is to-die-for. Your Bristol Bay Sockeye salmon cooks slowly in the sauce, resulting in tender fish that is as delicious as it looks. Serve with steamed rice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 2 teaspoons extra-virgin olive oil or ghee
  • 1 medium onion , chopped
  • 1 Pride of Bristol Bay Sockeye salmon fillet, cut into equal pieces, skin removed
  • One 13.5-ounce can coconut milk or cream
  • 1/4 cup water
  • tablespoons red curry paste
  • 1/2 tablespoon fish sauce
  • 2 red, yellow or orange bell peppers, thinly sliced
  • 1 medium zucchini, sliced into pieces
  • 1 yellow squash, sliced into pieces
  • ~ 1 cup spinach

Instructions

  1. In a large pot with a lid, heat the olive oil over medium. Add the onion and sauté until translucent.
  2. When the onions are tender, add the coconut milk/cream, water, curry paste, fish sauce, and stir until the ingredients are blended and the sauce is smooth. Be sure to keep your pot on the heat at medium to medium high. When the liquid boils, drop the heat until it simmers, put on the lid, and cook for 6-8 minutes.
  3. Add the salmon pieces, into sauce surrounded. Return the lid to the pot and simmer for 3 minutes.
  4. Gently turn the salmon over. Add the zucchini, peppers and yellow squash to the pot, submerging in the sauce. Return the lid and simmer until the salmon is done — it will gently flake apart, about 3 – 5 minutes. Once cooked remove from heat and scatter the spinach over the curry and cover again with the lid. The spinach will wilt quickly, ~ 2 minutes.
  5. Serve in bowls over rice. Enjoy!

Pride of Bristol Bay planked salmon

Cedar Plank Grilled Bristol Bay Sockeye Salmon with Sweet Potatoes

SERVES 4
PREP TIME 10 minutes
COOK TIME 15 minutes
INGREDIENTS

Cedar planks (available in seafood section of supermarket) with enough surface area for salmon
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil spray
1 Tablespoon fresh (or 1 teaspoon dried) favorite herb for salmon (dill, thyme, rosemary, etc.)
Salt and freshly cracked pepper, to taste
4 large sweet potatoes, sliced lengthwise into wedges
1/2 Tablespoon ground cumin

DIRECTIONS

Soak cedar planks for 1 to 2 hours (or overnight) submerged in water.  Remove and pat dry.

Heat grill to medium heat (400°F).  Rinse any ice glaze from frozen Alaska Salmon under cold running water; pat dry with a paper towel.  Spray cedar planks and salmon with olive oil spray.  Place salmon on planks; sprinkle with herbs, salt and pepper.  Place sweet potatoes in a bowl; spray with cooking spray.  Sprinkle with cumin, salt and pepper, to taste.  Toss to coat.

Place cedar planks and potato wedges onto grill.  Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm.  Cook salmon 12 to 15 minutes, just until fish is opaque throughout.

NUTRIENTS PER SERVING

350 calories, 10.5g total fat, 1.5g saturated fat, 27% calories from fat, 91mg cholesterol, 33g protein, 33g carbohydrate, 4g fiber, 277mg sodium, 36mg calcium and 1700mg omega-3 fatty acids.

Recipe via Alaska Seafood
Recipe by Ryan and Sara Hall.  
Recommended side dish: Massaged Kale Salad with Goat Cheese

Sara’s Tip: We found slicing the sweet potatoes vertically (into coins) helps keep them from falling through the grill grate.  For larger “coins,”  microwave them briefly before grilling so they cook through without burning on the outside.  Of course, sweet potato fries can also be roasted in an oven preheated to 400°F.  Cook for 20 to 25 minutes, until golden brown and cooked through.

Sheet Pan Dinner

Sockeye Salmon Sheet Pan Dinner

Pride of Bristol Bay Sockeye Sheet Pan Dinner – ENJOY!
1 pound (500 g) fingerling potatoes (can substitute Yukon Golds white/red baby potatoes), halved
2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic, divided
2 tablespoons fresh parsley, chopped
1/3 cup freshly squeezed lemon juice
1/2 cup salted butter, melted
3 bunches asparagus (approximately 18 spears), woody ends removed
1 lemon sliced to garnish
1. Heat oven to 400°F. On a large rimmed baking sheet, toss together potatoes with olive oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out potatoes in an even layer. Roast for 15 minutes, or until they’re just starting to soften and brown.
2. Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
3. Place the baking sheet back in the oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout. This will take approximately 10 minutes. Optional: after 8 minutes, turn on the broiler to char the edges for the remaining 2 minutes.
4. Garnish with lemon slices and serve immediately.
Nutrition
Calories: 513kcal | Carbohydrates: 19g | Protein: 37g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 970mg | Potassium: 1549mg | Fiber: 5g | Sugar: 2g | Vitamin A: 29% | Vitamin C: 53.2% | Calcium: 10.1% | Iron: 38.2%