Recipe Roundup: Salmon

Apricot Balsamic & Ginger Glazed Salmon

This is a quick and easy way to add incredible sweet & savory seasoning to salmon. Serve it alongside a green salad or oven-roasted broccolini. Serves 2.

Ingredients:

  • 2 tsp Sigona’s Garlic Oil
  • 1 tsp freshly grated ginger (add a little more if desired)
  • 3 Tbsp Sigona’s Blenheim Apricot Balsamic
  • 2 tsp Dijon mustard
  • 2 salmon fillets (or one large enough for two servings)
  • Salt and ground pepper, to taste
  • For Garnish: sliced fresh apricots, minced fresh herbs (parsley, basil, cilantro, etc.)

Directions: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; grease foil with desired oil or cooking spray.

Heat the garlic oil in a small skillet over medium heat. Add the ginger and cook, stirring, until fragrant. Add the balsamic and Dijon; cook, stirring occasionally, until it thickens and reduces a little, about 4 to 5 minutes. Turn off the heat.

Season salmon with salt and pepper. Place salmon skin-side-down on the baking sheet and liberally brush with about half of the glaze. Bake for 8 minutes then brush again with remaining glaze. Bake for another 6 to 8 minutes or until fish is cooked through (internal temp of 145°F).

Serve salmon immediately garnished with fresh apricot slices and minced herbs.


Pan-Seared Wild Salmon with Garlic, Butter & Thyme

Pan-Seared Wild Salmon with Garlic, Butter & Thyme

This is my go-to recipe for salmon. It’s simple and quick, yet layered with flavor and delicious with fresh citrus and herbs. Serves 2. – Carmelo Sigona

Ingredients:

  • 2 wild salmon fillets, about 4 to 6 oz each
  • Salt & pepper, to taste
  • Grapeseed oil, enough to lightly coat the bottom of the pan
  • 2 Tbsp butter
  • 5 to 6 springs thyme*
  • 2 garlic cloves, unpeeled* but lightly crushed
  • Lemon wedges, for serving

*Loosely tie 5 sprigs of thyme together using a sixth sprig to create a loose bunch.

**Lightly crushing the garlic but leaving the papery skin on allows the garlic to infuse the butter at a high heat without letting it burn.

Directions: Using a sharp knife, score the skin side of the salmon fillets with straight lines 2 or 3 times. This helps the skin not to buckle when cooked. Season both sides of the salmon fillets with salt and pepper.

Heat the oil over medium-high heat. Add the salmon, skin-side up. Cook for 2 to 4 minutes, depending on thickness, until there is a nice sear and the salmon shows it has cooked about halfway through from the bottom up.

Flip fish, reduce heat to medium and add the butter, garlic and thyme. As the butter begins to brown, tip the pan to collect but butter in a spoon, then drizzle it over the fillets as they finish cooking, about 2 to 4 minutes more. (Some prefer 125°F internal temp at the thickest part. The FDA recommends 145°F.) Discard the thyme stems.

Plate the cooked fish. If desired, drizzle additional pan juices on top. Finish with fresh lemon juice and serve immediately.


Teriyaki-Ginger Glazed Seared Salmon

Teriyaki-Ginger Glazed Seared Salmon

I love this quick, delicious teriyaki salmon with ginger and garlic. Everything comes together in just minutes, adding a flavorful, healthy protein to your meal. Serves 2.

Ingredients:

  • 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, or enough to coat bottom
  • 2 wild salmon fillets, about 4 to 6oz each
  • Salt & pepper, to taste
  • 2 Tbsp mirin, such as Wan Ja Shan  
  • 1/4 cup soy sauce
  • About a 1/2 inch fresh ginger, peeled and sliced
  • 1 clove garlic, finely sliced

Directions: Using a sharp knife, score the skin side of the salmon fillets with straight lines 2 or 3 times. This helps the skin not to buckle when cooked. Season both sides of the salmon fillets with salt and pepper.

Heat the olive oil in a medium skillet over medium-high heat. Add the salmon skin-side up; allow to cook for about 2 to 4 minutes, depending on thickness, until the salmon has a nice sear, and you can see the cooked portion is at least halfway through the fish from the bottom up. Flip the salmon and allow to sear over medium-high for 1 minute. Reduce heat to medium/medium-low then add the mirin, soy sauce, garlic and ginger to the pan. Moving quickly, tilt the pan slightly to collect some of the liquid in a spoon and then drizzle it over the fillets as they cook another 1 to 2 minutes. Remove from heat and continue spooning the mixture over the fish until it thickens and fish is cooked through or to your liking (some prefer a 125°F internal temp at the thickest part; the FDA recommends 145°F).

Remove fish from remaining sauce and serve immediately.


Pistachio-Crusted Salmon

Nuts and fish are both excellent sources of beneficial nutrients, including heart-healthy antioxidants and omega-3 fatty acids. This is a delicious, quick way to make salmon that’s packed with flavor. Great for a weeknight meal! Adapted from Cooking Light. Serves about 2.

Ingredients:

  • 1/4 cup finely chopped raw pistachios (found in Sigona’s Dried Fruit & Nuts section)
  • 2 tsp. Dijon mustard
  • 1 tsp. lemon zest
  • 1 skin-on salmon filet, about 8 to 10 oz.
  • 2 Tbsp Sigona’s Meyer Lemon Fusion Extra Virgin Olive Oil
  • Salt and pepper, to taste

Directions: Preheat oven to 450°F.

In a small bowl, mix together the chopped pistachios, Dijon and zest. Rub the salmon with olive oil; season with salt and pepper. Place salmon skin-side down on a foil-lined baking sheet; top with the pistachio mixture, patting it out to an even layer.

Bake salmon for 10 to 12 minutes or until a thermometer reaches 130°F in the thickest portion. Allow to rest about 5 minutes before serving.


Wild Salmon Quinoa Bowl with Quick Cider-Pickled Veggies

The layers of flavors in this dish pack an incredible punch. The quick-pickled beets and carrots offer a bright zing that gives the dish that little something extra and brings a bite all together. This is a veggie-packed meal that’s perfect for weekly meal prep as all parts can be made separately and either assembled ahead of time or just when needed. Recipe adapted from Cooking Light. Serves 2 to 4.

Ingredients:

  • 1 3/4 cup chicken or vegetable stock
  • 3/4 cup quinoa (any kind will do)
  • 2 1/2 baby spinach, chopped, stems removed if desired
  • 2 Tbsp chopped parsley
  • 1 Tbsp fresh lemon juice
  • 5 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided (Mix it up! Try Sigona’s Garlic Oil and/or Sigona’s Meyer Lemon Fusion Olive Oil for added flavor)
  • Salt and pepper, to taste
  • 1 small golden beet
  • 1 small-medium carrot
  • 1 1/2 Tbsp apple cider vinegar
  • 2 tsp minced garlic
  • 1 skin-on salmon filet, about 12 oz.
  • Optional: Greek yogurt, regular or dairy-free

Directions: Cook the quinoa in the stock according to package directions. When done, fluff it with a fork and stir in the spinach, parsley, lemon juice, 4 tablespoons oil and salt and pepper, to taste. Cover, set aside and keep warm.

In a small bowl, mix together the vinegar, garlic and a pinch of salt. Use a mandoline to create slices as thin as possible of the beet and carrot (lengthwise) and add them to the vinegar. Allow to sit for about 15 minutes, stirring occasionally.

Heat remaining oil in a skillet over medium-high heat. Season salmon with salt and pepper, to taste. Place salmon in the skillet to cook skin-side down for about 6 minutes. Reduce heat to medium, cover skillet and allow salmon to cook another 6 to 8 minutes or until cooked through (thickest part should register at least 130°). Remove from heat and allow salmon to sit about 5 minutes.

To serve, divide quinoa evenly among 4 individual bowls or meal prep containers. Flake the salmon into large pieces and add to the quinoa. Top each with the beets and carrots and finish with a dollop of yogurt, if desired.


Simple Grilled Wild Salmon

There are many ways to enjoy salmon, but this is one of our favorites because it’s so simple and delicious! Serves 4.

Ingredients:

Directions: Prepare a hot fire in a charcoal grill or heat a gas grill to medium-high. Season the fish with sea salt and freshly ground pepper.

Oil the grill rack well and lightly brush the fish with oil. Grill the fish, turning halfway through the cooking process, for a total of 8 to 10 minutes per inch of thickness, or until slightly charred on the edges and still slightly translucent in the center.

Pair with a fresh salad and enjoy!


Pan-Seared Wild Salmon with Carmelo’s Citrus-Fennel Slaw

The beauty of most of the citrus fruits used in this dish is that the peels are edible and delicious. The kumquat has a sweet skin with a tart fruit, so as you chew the sweet and sour mix, delightfully complementing one another. Our satsuma vanilla balsamic adds a little sweetness without taking over, and the fennel adds a fantastic, bright crunch. It’s simply excellent.” – Carmelo Sigona. Serves 2.

Slaw:

  • 2 mandarins, supremed*
  • 2 kumquats
  • 1 medium bulb fennel, halved lengthwise and cored, fronds removed and reserved
  • Half a Meyer lemon, sliced horizontally
  • Half an apple of your choosing
  • Sigona’s Fresh Press Extra Virgin Olive Oil, just a touch
  • Sigona’s Satsuma Vanilla Balsamic, just a touch
  • Salt and pepper, to taste

Salmon:

  • 2 Fillets wild salmon, about 3 to 5 oz. each
  • Grape seed oil or butter, about 1 tablespoon
  • Salt and pepper, to taste

For the slaw: Place the mandarin supremes in a large bowl. Slice the top and bottom off the kumquats and cut them in half lengthwise, leaving the peel on the fruit. Remove any seeds then julienne the kumquats lengthwise, give them a rough chop and add to the bowl.

Fit a mandoline with a 1.5 mm or similar blade size and thinly slice the fennel. Alternatively, use a sharp knife to thinly slice the fennel into slices less than 1/4-in thick. Give the fennel a rough chop so they’re about the size of the other ingredients.

Use the mandoline or knife to slice the Meyer lemon into thin rings. Remove any seeds then julienne the rings – peel and all; give them a rough chop and add to the bowl. Grate the apple and add to the bowl. Add just a touch of olive oil and balsamic, season with salt and pepper, toss and allow the mixture to rest for about 10 minutes while you cook the salmon.

For the salmon: Heat the cooking oil in a nonstick skillet over medium-high heat. If using butter, heat it until the foam subsides and it turns a deep golden brown, about 3 minutes.

Season both sides of the salmon with salt and pepper. When skillet is ready, add salmon to the skillet skin-side up. Cook without flipping for 3 to 5 minutes or until the fish turns a nice deep crispy brown. Flip the fish and allow it to cook to desired doneness, about 3 minutes more depending on thickness.

To plate the dish, use your hands or a slotted spoon to scoop out about a 1/3 of the slaw. Give it a light squeeze to remove some of the liquid before piling it on an individual plate. Lay a salmon fillet on top of the plated slaw and top the salmon with another tablespoon of gently squeezed slaw. Repeat with remaining slaw and the second fillet. Serve immediately, garnished with fennel fronds, if desired.

*Supreming citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!


Grilled Salmon with a Fresh Strawberry-Cucumber Salsa

Oh summer. There are many ways to enjoy fresh-caught salmon, but this is one of our favorites. The fresh salsa adds a crisp, fresh bite from the cucumber and a little heat from the jalapeño. Serve the salmon with a salad of fresh greens lightly tossed with Sigona’s olive oil and balsamic, a side of toasted sourdough bread and a glass of a light and fruity Rosé wine. Serves 4. Adapted recipe courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos.

For the Salmon:

  • Four 6-ounce Wild King Salmon fillets or steaks
  • Sea salt and freshly ground pepper, to taste
  • Sigona’s Fresh Press extra virgin olive oil (for brushing the fish AND the grill)

Strawberry-Cucumber Salsa:

  •  4 to 5 large strawberries, cleaned and finely diced
  •  1/2 cucumber with skin on, finely diced
  • 2 Tbsp Fresno, jalapeño or serrano pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1/2 tsp finely minced fresh ginger
  • 2 Tbsp local, raw honey, such as Orange Blossom from Honey Hole Honey Co., available at Sigona’s
  •  2 Tbsp fresh lime juice
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil 

Directions:
In a large bowl, toss all of the ingredients for the salsa together to combine. Cover and refrigerate.

For the fish: Prepare a hot fire in a charcoal grill or heat a gas grill to medium-high.  Season the fish with sea salt and freshly ground pepper.

Oil the grill rack well and lightly brush the fish with oil. Grill the fish, turning halfway through the cooking process, for a total of 8 to 10 minutes per inch of thickness, or until slightly charred on the edges and still slightly translucent in the center.

Serve with the salsa.


Pan-Seared, Local, Wild King Salmon with Farro and Rainbow Chard, Drizzled in a Lemony Wine Sauce

This dish, though featuring a packed ingredient list, comes together in no time if you get the farro going first, followed by the salmon and then the chard. You’ll find my cooking order suggestions detailed below. This recipe creates a full meal; all you have to come up with now is the right company – and have them bring a dessert. Serves 2.

(We’ve also given you two additional recipes below: an additional pan-seared creation along with a great recipe on how to grill your salmon.)

For the Farro:

  • 1 1/2 TBL Sigona’s Fresh extra virgin olive oil
  • 1/4 a yellow onion, diced (about 1-2 TBL)
  • 1/2 a small stalk celery, finely diced (about 2 TBL)
  • 1/2 a small carrot, peeled and finely diced (about 2 TBL)
  • 1/2 a Red Fresno chili pepper, de-veined, seeded and very finely diced
  • 1 cup Farro (Umbrian Farro — look for the Bartolini label)
  • 2 1/2 cups chicken stock (or broth)

For the Salmon:

  • 2 (6-8 oz.) salmon filets
  • 2 TBL Sigona’s Fresh Press extra virgin olive oil
  • Salt and pepper

For the Chard and Pan Sauce:

  • 1 TBL Sigona’s Fresh Press extra virgin olive oil
  • 1 medium shallot, diced
  • 1 bunch rainbow chard, leaves stripped from the stems and finely chopped, stems discarded
  • Salt and pepper, to taste
  • 1/2 cup dry white wine, such as chardonnay or pinot grigio
  • Juice from 1/2 a large lemon
  • 1 TBL chilled/frozen butter

Start with the Farro: In a large pot heat olive oil. Add diced onion, celery carrot and Fresno pepper and season with salt & pepper. Cook several minutes, working this mixture closely with a wooden spoon. Add the farro and work into the mixture for about a minute.

Next add chicken stock and bring to a boil. Cover and reduce heat to a low simmer until tender (about 12-15 minutes). Liquid should all be absorbed and the farro should be loose and not stuck together.

Meanwhile, get the salmon going: Warm a large, oven-proof skillet over medium high heat. Also, preheat an oven to 425F.

Meanwhile, rinse filets and pat dry. Lightly rub both sides of the filets with olive oil, then season well with salt and pepper.
Place the filets in the preheated skillet, skin-side up. Cook for about 2-3 minutes to put on a sear, then flip the filets skin-side down to sear for 2-3 minutes more. Place the pan in the preheated 425F oven to finish cooking for 4-6 minutes, depending on the thickness of the filet and desired doneness.

While the salmon is roasting, cook the chard: Heat 1 TBL olive oil over medium high heat. Add the shallot, season with salt and pepper, and sauté for about 3 minutes. Add the chopped chard, season with salt and pepper, and cook, stirring constantly, for about 3 minutes.

Cover the pan with a lid and let it steam cook (this brings all the flavors together) for about 2 minutes. Remove the lid and stir for 30 seconds. Sauté the shallot in 1 TBL olive oil for about 3 minutes.

Remove the chard from the pan and set aside while you make a quick pan sauce in the same skillet.

For the sauce: Add 1/2 cup white wine and the lemon juice to the hot pan. Scraping up any brown bits on the bottom of the pan, cook until the liquid is reduced by half. Add in a TBL of butter and stir constantly until melted. Boom. Done. That was easy, right?

To plate: Add a serving of farro to the side or corner of a plate. Place a serving of the chard in the middle of the plate and set the salmon filet atop the chard, at an angle if you’re so inclined. Drizzle the dish with a bit of the reduced wine & lemon pan sauce. Serve immediately


Pan-Seared Local Wild King Salmon with Dill and Sigona’s Meyer Lemon Olive Oil

Ingredients:

Directions: Warm a large, oven-proof skillet over medium high heat. Also, preheat an oven to 350F.

Meanwhile, rinse filets and pat dry. Using 2 TBL Sigona’s Meyer lemon oil, lightly rub both sides of the filets, then season well with salt, pepper and dill.

Place the filets in the preheated skillet, skin-side up. Cook for about 2-3 minutes to put on a sear, then flip the filets skin-side down to sear for 2-3 minutes more. Place the pan in the preheated 425F oven to finish cooking for 4-6 minutes, depending on the thickness of the filet and desired doneness.

Transfer salmon to a serving dish and drizzle evenly with remaining 1 tsp. Sigona’s Meyer lemon olive oil. Sprinkle with lemon zest and garnish with lemon wedges. Serve.


Grilled Wild King Salmon with Sigona’s Meyer Lemon Olive Oil

Ingredients

Directions: Bring salmon closer to room temperature before grilling by letting it sit on the counter for about 20 minutes while you prepare the grill, etc.

Prepare grill by lightly oiling grill grate with 1 TBL of olive oil. Heat grill to high heat.

Brush the top (the meaty side) of the salmon with half the Meyer lemon oil and season liberally with salt and pepper. Place salmon on the grill, skin-side up, and cook for 3-5 minutes (or more) per side, turning once, for medium-well (the fish should lift somewhat easily from the grill when it’s ready to flip).

When cooked as desired, remove salmon from grill and drizzle with the remaining Meyer lemon olive oil. Sprinkle with herbs and serve with lemon wedges.

Chef’s Note: If you remove the bone from the fish yourself, don’t just throw it away! The meat around the bone is tasty too. Rub olive oil over it, season with salt and pepper and put it on the grill.


Herb Grilled King Salmon with Sautéed Fava Beans

Herb Grilled King Salmon:

  • 3 TBL chopped fresh parsley
  • 1 1/2 tsp. dill weed, minced
  • Juice of 1 lemon
  • 1 lemon, sliced in 4 rounds
  • 4 wild king salmon steaks, 1 inch thick

Directions: Combine parsley, dill weed and lemon juice. Rub evenly on both sides of salmon. Grease 4 sheets of foil large enough to wrap fish. Place 1 lemon slice on top of each steak and wrap fish in foil. Cook in covered grill over medium high, direct heat 15 minutes or until fish flakes easily.

Serve with a generous spoonful of the sautéed fava beans on the side.

Sautéed Fava Beans:

We’re letting you call the shots with this recipe. Just eyeball what you think you may need for as many people as you plan to feed.

  • As many fresh fava beans as you like (1 lb. in-shell fava beans serves about 1-2 people), shelled and prepared as follows
  • Sigona’s Fresh Press Extra Virgin Olive Oil
  • Garlic cloves, minced
  • Salt and pepper
  • *Cook’s Note: sauté a little shallot or red onion with the garlic for more flavor. You can also top the beans with a little lemon zest.

Directions: To prepare the beans, first prepare an ice bath in a medium bowl. Set aside. Bring a few cups of water to a boil and add shelled fava beans for 4-5 minutes. Drain and plunge boiled beans into the ice bath. Once cool to the touch, drain. To remove the outer skin from the bean, gently pinch the bean and slide out of the skin. Discard the skin.

Heat olive oil in a sauté pan over medium heat. Add the garlic and sauté for about 1 minute. Add the prepared beans and sauté for 5-8 minutes until soft, but not too soft. Season with salt and pepper, serve warm. See cook’s note for adding more flavor.


Grilled Wild King Salmon with Cherry Tomato & Basil Relish

Oh summer. There are many ways to enjoy fresh-caught salmon, but this is one of our favorites. Serve it with sweet corn-on-the-cob and an arugula salad. Heavenly. Makes 4 servings. Recipe adapted from The Arizona Republic.

Relish:

  • 1 pint cherry tomatoes (look for the Mixed Medley cherry tomatoes at Sigona’s – a combo of bright colors!)
  • 1 garlic clove
  • 1 tsp. coarse sea salt
  • 1 TBL Sigona’s 12 year aged traditional balsamic
  • 1/4 cup Sigona’s Fresh Press extra virgin olive oil
  • 1 cup firmly packed fresh basil leaves, coarsely chopped

Salmon:

  • Four 6-ounce Wild King Salmon fillets or steaks (we have get fresh-caught California Wild King Salmon coming in just one day after as they’re caught…keep an eye on our Facebook and Twitter to know when it’s in stock!)
  • Sea salt and freshly ground pepper, to taste
  • Sigona’s Fresh Press extra virgin olive oil (for brushing the fish AND the grill)

For the relish: In a bowl, mash the garlic and salt to a paste with a pestle or the back of a spoon. Stir in the balsamic. Whisk in the oil, then add the tomatoes (slice tomatoes in half if they’re small or in quarters if they’re large) and basil, gently tossing everything together. Set aside.

For the fish: Prepare a hot fire in a charcoal grill or heat a gas grill to medium-high.  Season the fish with sea salt and freshly ground pepper.

Oil the grill rack well and lightly brush the fish with oil. Grill the fish, turning halfway through the cooking process, for a total of 8 to 10 minutes per inch of thickness, or until slightly charred on the edges and still slightly translucent in the center.

Serve with the relish.


Key-Lime Balsamic & Honey Glazed Salmon
Key-Lime Balsamic & Honey Glazed Salmon

Key-Lime Balsamic & Honey Glazed Salmon

This is a quick and delicious way to make a weeknight meal. The tart of the lime is mellowed by honey as well as the reduction process, creating a fantastically sweet, citrus flavor. Serves 2.

For the salmon:

For the glaze:

Directions: Preheat oven to 425°F.

In a small saucepan, stir together the balsamic, honey, salt and pepper. Bring to a boil, stirring occasionally; reduce to low and simmer, stirring occasionally, for 8 to 10 or until it has reduced by almost half. Remove from the heat and transfer to a bowl. It will continue to thicken as it cools.

Line a rimmed baking pan with foil and lightly grease with oil. Brush both sides of the salmon with oil and season with salt and pepper. Place the salmon skin-side down on the foil then roast for about 8 to 12 minutes or until cooked through (the FDA recommends 145°F though some salmon fans say 125°F for an optimum flavor experience).

Once the salmon is plated, drizzle with the key-lime balsamic & honey glaze. Serve immediately.


Walnut-Stuffed Salmon

Adapted from a recipe courtesy of the California Walnut Commission

Ingredients:

  • 3-4 teaspoons olive oil (we like a bit more, but we always like more olive oil!)
  • ½  cup minced onion
  • 1 clove garlic, minced
  • 4 cups chopped spinach
  • ½ teaspoon each salt and pepper
  • 1 cup cooked brown rice
  • 2 teaspoons lemon zest
  • ¼ cup shredded cheddar cheese
  • ½ cup chopped walnuts
  • 1 pound salmon fillet, skinned and pin bones removed

Directions:

  • In a large non-stick skillet, saute onion until tender but not browned. Stir in garlic, spinach, salt, and pepper. Cook until spinach starts to wilt. Remove from heat.
  • Add cooked rice to spinach.  Stir in lemon zest until well combined.
  • Spread spinach mixture evenly over salmon.  Sprinkle with cheese and walnuts. Roll up gently, using toothpicks or butcher’s twine to secure.
  • Place salmon on a parchment-lined, rimmed baking sheet.  Bake at 375° until fish is cooked through, about 15-20 minutes.  Let rest 10 minutes before slicing.
  • Transfer to cutting board and let rest 10 minutes before slicing.

Serve with a green salad and crusty bread.  Set out some fresh-pressed olive oil for dipping (any of our flavors will do; however, the lemon-infused oil will be especially nice with the salmon).


Roast Salmon with a Citrusy Salsa Verde featuring Sigona's Meyer Lemon Fusion Olive Oil and Sigona's Sicilian Lemon Balsamic

Roast Salmon with a Citrusy Salsa Verde

This brightly flavored dish is simple, healthy and delicious. The salmon is roasted low and slow so it absorbs the flavor from the herbs and zest, and the citrusy salsa verde delivers a delicious, herbaceous topping. Adapted from Bon Appetit. Serves 2 to 4.

Salmon:

For the salmon: Preheat oven to 250°F. In a baking dish just large enough to hold the fillet, add the olive oil, shallots and zest. Stir to combine.

Season the salmon with salt. Place skin-side up on top of the shallots, gently pressing to pick up some of the zest and shallots. Flip skin-side down, nestling the salmon into the shallots and zest.

Bake for 30 to 35 minutes or until fish is opaque in the center and easily flakes with a fork.

Meanwhile, prepare the citrusy salsa verde:

Citrusy Salsa Verde:

For the salsa verde: In a food processor or blender, add the oil, parsley, cilantro, garlic and balsamic. Pulse until finely chopped. Transfer to a bowl and stir in the orange juice, lemon juice, paprika and salt. Season to taste.

Serve salmon with salsa verde spooned over the top.


Wild Salmon with a Savory-Sweet Blueberry Balsamic Glaze

Simple, elegant and delicious! The fruity, rich blueberry balsamic combines well with the rest of the reduction ingredients to create a perfectly sweet & savory topping for pan-seared wild salmon. Serve with a side of green beans or kale panzanella salad. Serves 4.

Blueberry Balsamic Glaze:

  • 1/2 cup Sigona’s Blueberry Balsamic
  • 1/2 cup fresh blueberries
  • 1/4 cup white wine, such as sauvignon blanc
  • 2 Tbsp honey, such as raw, local, unfiltered Honey Hole Honey Co honey, available only at Sigona’s
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, plus more for garnish

Salmon:

  • Grape seed oil or butter, about 1 to 2 tablespoons
  • 4 salmon fillets, about 3 to 5 oz. each
  • Salt and black pepper, to taste
  • Lemon slices, for garnish

Directions: In a small saucepan, stir together the balsamic, blueberries, wine, honey, Dijon, garlic and sprigs of thyme. Bring to a boil over medium-high heat, stirring occasionally. Reduce to a simmer and allow mixture to cook, stirring occasionally, until it has thickened and reduced by at least half, about 15 minutes. Remove from heat, remove thyme sprigs and set mixture aside; it will continue to thicken off the heat.

Meanwhile, heat the cooking oil or butter in a nonstick skillet over medium-high heat. If using butter, heat it until the foam subsides and it turns a deep golden brown, about 3 minutes.

Season both sides of the salmon with salt and pepper. When skillet is ready, add salmon to the skillet skin-side up. Cook without flipping for 3 to 5 minutes or until the fish turns a nice deep crispy brown. Flip the fish and allow it to cook to desired doneness, about 3 minutes more depending on thickness.

To serve, drizzle a little of the reduction, a teaspoon or two, on each of four individual serving plates. Place the salmon on top of the drizzle then top each fillet with more of the reduction, being sure to include a few of the blueberries. Finish the presentation with fresh thyme and lemon slices. Serve immediately.

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