Okay, so I'm a bad blogger and forgot to take pictures while trying out a new recipe from here.
Citrus salmon sounded delicious, and who can say no to butter?? I also had some limes so I mixed up the ingredients a little bit.
Ingredients Used:
- 1 lb Wild salmon
-Olive Oil
-Sea salt
-2 tbs Honey
- 1 Orange
-1 Lime
-2 cups Quinoa
-1 cup white wine
-1/2 Red bell pepper
-1/2 Yellow onion
-6 tbs GOOD butter
-Big handful cilantro
Ian and I recently stocked up on wild sockeye salmon from Whole Foods (on sale at 8.99lb!) so we're gonna have a lot of fish for the next chunk of time. We keep everything in the big chest freezer to keep space in sad excuse for a freezer attached to our sad excuse for a fridge (Dream Kitchen...I'm coming, I swear).
I let the salmon thaw in the fridge all day and then set it in a pan that I had covered in foil. I oiled the salmon and placed it in the pan along with a good dose of sea salt. Then, I juiced the orange and lime and mixed the honey into the juice (honey wasn't in the original recipe, but neither was lime, and I was feeling daring). All of the sauce was then poured over the salmon. I added some orange and lime slices on top to keep the fish moist while baking.
Then, I remembered that I needed to make the butter (whoops) and zested both the orange and lime. I don't know why lime wasn't included in the original recipe, the flecks of orange and green in the butter looked super cool. That, along with the chopped cilantro made for a fine smelling butter. I also squeezed in a bit of orange juice for good measure. I transferred the dish to a prettier glass (pretty points, people!!) and threw it in the fridge.
After I let the salmon marinate for a few minutes, I popped the pan in the oven (425 degrees) and left it for 15 minutes. Then I started working on the quinoa side dish. We had some left over quinoa from the previous night, so I fried that up in the cast iron skillet along with lime juice and olive oil. When the quinoa was nice and crispy, I added a healthy serving of white wine (roughly 1 cup). I let the wine cook out a bit to condense the flavor, and then added in chopped red bell pepper and yellow onion.
Around this time, the salmon was ready, so I pulled it out and let it sit for a minute as I finished the quinoa and plated it all. Pulled out the butter from the fridge and then set it on the table, only to realize I probably should have been taking pictures this whole time, and got in one picture before Ian and I devoured everything.
I will definitely re-visit this recipe and do an update. This was absolutely delicious. The wild salmon was so deeply orange that I actually ended up overcooking it a bit because I kept thinking it was still raw. The color is so vivid! Even a touch overcooked, the orange/lime slices on top kept the meat pretty moist, and the juice around the fish helped poach the fish slowly.
