Olive Oil Poached Citrus Salmon
- 2 lbs. of Prince William Sound sockeye salmon cut into 4 fillets, room temperature
- 1 medium orange
- 4 cloves garlic, peeled, very thinly sliced
- 3 dried red chile peppers, roughly chopped
- 2-21/2 cups extra virgin olive oil (depending on the thickness of the salmon)
- 1 blood orange or ruby red grapefruit
- Alaska Pure Salt or other flake salt
Preheat the oven to 275º F.
Place the salmon fillets skin side down in a 10" cast iron skillet or oven-proof baking dish.
Using a vegetable peeler, peel the outer skin but not the pith of the orange. Scatter the orange peel along with the garlic and three-quarters of the chile flakes over the salmon. Pour the olive oil over the fish until the fillets are just covered.
Carefully place the skillet in the oven on the center rack. Poach for 14 minutes or until the top of the salmon is just opaque.
While the fish is poaching, finish preparing the citrus. Cut off the remaining peel and pith from the orange with a sharp chef's knife, then slice it into 1/4" slices. Cut off the outside peel of the blood orange or the grapefruit as well and slice it into 1/4" pieces. Set both aside.
When salmon is ready, remove the skillet from the oven and transfer the fish with tongs or slotted spoon to a medium size platter or four individual plates. Some of the orange peel and garlic chips will remain on the salmon, which is fine.
Arrange half of the reserved citrus slices on top of the fish; store the rest for another purpose. Spoon some of the olive oil from the pan over the top. Sprinkle with the remaining red pepper flakes and a few pinches of Alaska Pure Salt or other flake salt to finish.
Grilled Salmon with Stone Fruit Salsa
For the Salsa
- 1 c Rainier cherries, pitted and chopped
- 2 white nectarines, pitted and chopped into 1cm pieces
- 1 c strawberries, stems cut off and hulled, chopped into 1 cm pieces
- 1 large jalapeno, stem, seeds and ribs removed, diced into small pieces
- 1/4 c red onion, diced
- 2-3 tsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 c basil, sliced chiffonade style
For the Salmon
- 1 Prince William Sound Sockeye Salmon fillet cut into four to five smaller fillets. About 5 ounces each, 4-5” long 2 1/2 inches wide.
- 1 Tbsp oil for salmon fillets plus extra for grill
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
Serve with: white rice such as jasmine or basmati, brown rice, or couscous or even quinoa.
Prepare the salsa: chop and dice all ingredients as stated in ingredient list except for basil. Combine in a large bowl and mix well.
Taste and add more seasoning if desired. Chill until ready to use.
For the Salmon
Mix the seasoning in a bowl.
Preheat grill to high. Brush grill with oil, let fire burn out if there is one. Lightly oil salmon top and sprinkle filets evenly with
Put salmon skin side up on the grill, turn heat down to medium low.
Close lid and grill for 3- 4 minutes. Gently flip the fish to skin side down and grill another 4-5 min. Remove from the grill.
Place rice on plate ( or whatever grain/starch you use) and top with a salmon filet. Stir the basil into the salsa and spoon on top of the salmon.
Prince William Sound Salmon Lomi Lomi
- 3/4 lb. Prince William Sound sockeye salmon cut into 1/2" dice
- 1 Tbsp sea salt
- 1/2 sweet onion, 1/8" dice
- 4 roma tomatoes, 1/4" dice
- 1/4 c sesame oil
- 1/4 c soy sauce
- 1/4 c chopped green onion or chives
- black sesame seeds for garnish
In medium bowl, sprinkle salmon with the sea salt, stir to combine and refrigerate for 1 hour.
In a medium bowl combine onion, tomato and any juices saved from chopping the tomato, sesame oil and soy sauce. Add in the refrigerated salted salmon. Stir to combine. Garnish with green onion or chives and a sprinkling of black sesame seeds. Serve with corn chips or over rice. Best if eaten the day it is prepared.