Recipe: Rusty Bucket Citrus Salmon


Citrus Roasted Salmon

Single Serving

Salmon – 7 oz. filet Oil, 90/10 Blend - 1 oz. Butter, Garlic-Parsley – ¼ oz. Salt & Pepper – 1 tsp. Asparagus, blanched – 6 pieces Citrus Vinaigrette - 1 oz. Parsley, chopped – ¼ tsp. Quinoa and Farro Salad – 1 serving

  1. Season salmon with salt and sear salmon in hot sauté pan until lightly browned and finish in a 350 degree oven until medium, 6-7 minutes.
  2. Heat asparagus in boiling water until hot, then sauté in garlic butter.
  3. Place Quinoa and Farro Salad on left side of a heated platter and asparagus on right side of platter, next to one another.
  4. Lay salmon half on asparagus and add tempered garlic butter over the salmon and a little in front of salmon, drizzle with citrus vinaigrette on the plate just in front of the salmon.
  5. Garnish with parsley.

Quinoa and Farro Salad (makes 4 servings)

  • Brown Rice- 4oz
  • Quinoa- 4oz
  • Farro- 4oz
  • Corn- 1oz
  • Red pepper, diced- 1oz
  • Green pepper, diced 1oz
  • Parsley, Chopped- 1 teaspoon
  • Almonds, toasted- 1 tablespoon
  • Pecans, Toasted- 1 tablespoon
  • Golden Raisins- 1 tablespoon
  • Citrus Vinaigrette- 4oz
  • Kosher Salt- 1 teaspoon
  • Black Pepper- 1/8 teaspoon

Procedure- Mix all ingredients and serve at room temperature

Citrus Vinaigrette

  • Orange Juice- ¼ cup
  • Lemon Juice- ¼ cup
  • Lime Juice- ¼ cup
  • Vinegar Golden Balsamic- 1 tablespoon
  • Mustard, Dijon- 1 teaspoon
  • Kosher Salt- 1/8 teaspoon
  • Shallots, Minced- 1 tablespoon
  • Olive Oil- 2 cups

Procedure- add all ingredients except for the oil in a blender. Turn on the blender and slowly add the oil to emulsify.

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