Citrus Salmon and Honey Glazed Carrots

Made these as a demo dish at the Wilsonville Farmer’s Market last night…big hit!

Be sure to join us there again next week for another cooking demonstration and some delicious samples!

– Chef Perry

hautemealz Citrus Salmon

Citrus Salmon

The actual amounts of water and juices depend on the size of your pan (to reach 1/2 the thickness of the salmon), but rule of thumb would be 2 parts orange juice to 1 part lemon juice and 1 part water.

I actually prefer to omit the water, as it gives a much stronger citrus flavor, but some folks like it more mild.

10 oz. wild salmon fillet, in two portions
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup water
2 tbsp. fresh dill, chopped
Sea salt and black pepper, to taste

Combine the orange juice, lemon juice, and water in a small non-stick sauté pan. There should be just enough water to cover half the thickness of the salmon.

Bring liquid to a simmer over medium heat.

Rinse the salmon and pat dry, then sprinkle with salt and pepper.

Poached Citrus SalmonLay the salmon portions into the simmering juices, sprinkle with chopped dill, and bring back to a simmer, cover and reduce heat.

Simmer, covered for 5-7 minutes depending on the thickness of fillet. You’ll want the salmon to seem a little undercooked* when you take it from the pan, as it will continue to cook for several minutes.

*This is probably the #1 reason for overcooked fish: cooking until it’s “done”, which results in overcooking by the time it’s eaten.

Honey Glazed Carrots

Carrots (1024x587)

1-2 Tbsp. salt
1 pound organic carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Rinse carrots and slice 1/2 inch thick, on a bias.

In a medium saucepan, bring water to a boil. Add salt, to taste, and then carrots and cook until tender, 5 to 6 minutes.

Drain the carrots and add back to the pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes tossing regularly.

Season with salt and pepper and garnish with parsley.


-Chef Perry

PS – Here’s my daughter, totally photo-bombing my cooking shot, last night!


2 thoughts on “Citrus Salmon and Honey Glazed Carrots

  1. Looks to me like she is just sitting there smiling and quite. Angelic maybe. But she may be humming the a song that will stick to your ribs. :-)

  2. Pingback: A fantastic day of fishing with David Johnson’s Guide Service | justperry

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