Citrus & Shallot Salmon
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1.5 lb salmon fillet
  • 1 blood orange, sliced
  • 1 Cara Cara orange, slice a little more than half and then leave the rest of the compound butter recipe below
  • 1 shallot (slice half of the shallot, and dice the other half for the butter recipe below)
  • For the compound butter:
  • 1 stick of room temperature butter (8 tablespoons)
  • 2 tablespoons of diced shallots
  • 1 tablespoon of chopped flat leaf parsley
  • 2 teaspoons Cara Cara orange juice
  • 1 teaspoon of Cara Cara orange zest
  • Sumac spice to finish when the salmon has baked (optional)
Instructions
  1. Make the compound butter by taking the stick of butter and whipping with all of the ingredients. Place in some parchment paper (about the size of a paper towel) and shape into a roll (like a large tootsie roll). Twist the ends of the parchment paper and place in the refrigerator and let chill for at least 20 minutes.
  2. Preheat oven to 450 degrees, cover a sheet pan with parchment paper, and place the salmon fillet on the pan.
  3. Top the salmon with freshly ground salt and pepper
  4. Top the salmon with the slices of oranges and then with the sliced shallots.
  5. Remove the butter from the refrigerator and slice. Place 5 slices on the salmon filet and place the rest in the refrigerator to use for anything you wish :)
  6. Place the salmon in the oven and cook for 17-21 minutes, depending on how cooked you like it.
Recipe by Six Snippets at https://www.sixsnippets.com/citrus-shallot-salmon/