Recipe Roundup: Salmon

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:

• 1 shallot, thinly sliced into rings
• 2 Tbsp Sigona’s Meyer Lemon Fusion Olive Oil
• zest of half an orange
• zest of 1 lemon
• A wild salmon fillet, about 1 lb.
• Kosher salt

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:

• 1/2 cup Sigona’s Meyer Lemon Fusion Olive Oil
• A large handful parsley (about 1 cup semi-packed)
• A large handful cilantro (about 1 cup semi-packed)
• 2 cloves garlic
• 1 Tbsp Sigona’s Sicilian Lemon Balsamic
• Zest of half an orange
• 1/2 tsp paprika
• Juice of half an orange
• Juice of half a lemon
• Pinch of salt

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.

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:

•  Four Wild 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)

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!

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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.

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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.

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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.

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Sweet Heat Wild Salmon with an Apricot and Jalapeño Glaze

The glaze for this salmon is sweet but packs a little bit of heat (or a lot, depending on how much jalapeño you add), and comes together quickly for an easy weeknight meal. Inspired by Eating Well. Our peach jam would also work nicely, as would our olallieberry jam. Serves about 4.

Ingredients:

• 3/4 cup Apricot jam, such as Sigona’s Heirloom Blenheim Apricot Jam
• 1/4 cup + 2 Tbsp water
• 1 jalapeño pepper, thinly sliced, divided (about a 3” long pepper)
• 2 cloves garlic, minced
• 1/4 cup white wine vinegar
• 1 ½ tablespoons soy sauce or tamari (reduced sodium, if possible)
• 1 lime, half for juicing, half for slicing
• 4 skin-on salmon filets, totaling 1.25 to 1.5 lbs
• 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
• Salt and pepper, to taste
• Cooking oil of choice, for brushing the grill

Directions: In a small saucepan, combine the jam, water, half of the sliced jalapeno and the garlic. Bring to a boil over medium heat and cook, stirring occasionally, for about 12 to 15 minutes. Stir in the vinegar and soy sauce; cook another 4 to 6 minutes or until the mixture is thick enough to coat the back of a spoon. Remove from heat and stir in the lime juice. Set aside.

Preheat a grill over medium-high. Lightly brush the salmon with olive oil then season with salt and pepper. Oil the grill grates then place the salmon on the grill, skin-side down. Grill salmon until it flakes easily with a fork, about 10 to 15 minutes, depending on thickness.

Transfer salmon to a serving dish and top with the glaze. Garnish with remaining jalapeño slices and lime slices or wedges.

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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.

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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.

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Stuffed Baked Salmon with Sun Dried Tomatoes, Feta and Spicy Calabrian Pesto Olive Oil

Ingredients:

• 1/4 cup roughly chopped whole Green Cerignola olives (look for them in our olive bar)
• 1 shallot, finely chopped.
• 4 oz of chopped sun-dried tomatoes
• 3 oz of fresh spinach
• 1/4 cup crumbled Feta cheese
• Salt & black pepper, to taste
• 3 Tbsp Sigona’s Spicy Calabrian Pesto Infused Olive Oil
• 4 (6 oz) fillets of skinless salmon

Directions: Preheat oven to 375°F. Line a baking sheet with foil and set aside.

In a medium bowl, mix olives, shallot, sun-dried tomatoes, spinach and Feta.

Along the thickest edge of the salmon, cut a horizontal slice a couple inches deep to create a pouch. Rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil, inside and outside the pouches. Season with salt and pepper. Stuff each fillet with the olive mixture.

Arrange stuffed fillets on baking sheet and bake until salmon is cooked through, about 30 to 40 minutes.

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Sheet Pan Pesto Salmon with Roasted Romano Beans and Burst Tomatoes

Pesto on Romano beans, not to mention the salmon, adds a fantastic burst of fresh flavor. This meal is complete with just a handful of ingredients and only uses one pan. Easy weeknight dinner? You got it! If you use a vegan pesto, such at Gina’s, found at Sigona’s, this meal remains dairy-free. Inspired by Nom Nom Paleo. Serves 2.

Ingredients:

• 1/2 to 3/4 lb. Romano beans, ends trimmed
  • 1 cup cherry or grape tomatoes, halved (a mixture adds nice variation of color to the meal)
  • 2 Tbsp + 1 tsp, divided, Sigona’s Meyer Lemon Fusion Olive Oil
  • Kosher salt and black pepper, to taste
  • 2 salmon filets, such as wild, line-caught salmon available at Sigona’s
  • At least 1/3 cup basil pesto, such as Gina’s (vegan) Pesto, available at Sigona’s
  • A couple wedges of fresh lemon, for serving

Directions: Preheat oven to 450°F.

Place beans and tomatoes on a sheet pan; drizzle with 2 tablespoons olive oil, season with salt and pepper. Toss beans and tomatoes to coat well, then push ingredients to both sides of the pan, making room for the salmon.

Pat the salmon filets with a paper towel. Rub each filet with 1/2 teaspoon olive oil and season with salt and pepper. Add the filets to the middle of the pan at least 2 inches apart.

Roast for about 20 minutes, or until salmon is cooked, flipping beans half way through.

After salmon is cooked, add 1 to 2 tablespoons of pesto to the top of each filet and dot remaining pesto on the roasted vegetables.

Serve the salmon and vegetables with a wedge of lemon.

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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!

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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:

• 2 wild salmon fillets
• Sigona’s Fresh Press Extra Virgin Oil, for brushing
• Salt & pepper, to taste

For the glaze:

• 1/4 cup Sigona’s Key Lime White Balsamic
• 1 1/2 Tbsp honey, such as local, raw honey from Honey Hole Honey Co., available only at Sigona’s
• 1/4 tsp salt
• 1/4 tsp pepper

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.

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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.

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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

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

Ingredients:

• 2 (6-8 oz.) salmon filets
• 2 TBL, plus 1 tsp. Sigona’s Meyer Lemon olive oil, divided
• Salt and pepper
• A pinch or fresh or dried dill, more to taste
• 1 tsp lemon zest
• Lemon wedges, for serving

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.

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

Ingredients

• 1 TBL Sigona’s Fresh Press extra virgin olive oil (for brushing grill)
• About 6 TBL Sigona’s Meyer lemon olive oil
• Salt
• Freshly ground black pepper
• One half a wild king salmon
• 3 TBL finely chopped fresh herbs, such as parsley or oregano
• 1 lemon, cut into wedges, for serving

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.

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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.

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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.

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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).