Salmon Citrus Salmon Recipe

Name: Tubby's Tank House Thunderbolts Salmon Citrus Salmon Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces salmon fillets (skin-on, 6-7 oz each); 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 6 cups mixed salad greens (spring mix or baby greens); 1 piece apple (Honeycrisp or Granny Smith), thinly sliced; 0.25 cups toasted sliced almonds; 0.25 cups red onion, thinly sliced; 2 tbs fresh parsley leaves (optional, for garnish); 3 tbs fresh orange juice; 2 tbs fresh lemon juice; 4 tbs extra-virgin olive oil; 1 tbs white wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Tubby's Tank House Thunderbolt

Time30m

Serves2

Fresh salmon served over mixed greens with sliced apples and toasted almonds. Tossed in our house citrus vinaigrette.

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Ingredients

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Salmon

2 pieces salmon fillets (skin-on, 6-7 oz each)

2 tbs olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Salad

6 cups mixed salad greens (spring mix or baby greens)

1 piece apple (Honeycrisp or Granny Smith), thinly sliced

1/4 cups toasted sliced almonds

1/4 cups Red onion, thinly sliced

2 tbs fresh parsley leaves (optional, for garnish)

Citrus Vinaigrette (house)

3 tbs fresh orange juice

2 tbs fresh lemon juice

4 tbs extra-virgin olive oil

1 tbs white wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salmon

Prep salmon

Pat the salmon fillets dry with paper towels. Rub both sides with 2 tablespoons olive oil, then season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Cook salmon (pan-sear)

Heat a large nonstick or stainless steel skillet over medium-high heat until hot (about 2 minutes). Add a light swipe of oil if pan is dry. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides. Flip carefully and cook flesh-side for 1–2 minutes more for medium doneness (cook longer 2–3 minutes for well done). Internal temperature should reach 125–130°F (52–54°C) for medium. Remove from pan and let rest 2 minutes; the fillets will continue to cook slightly.

Alternative: oven-finish (optional)

If fillets are thick, after searing skin-side down for 3–4 minutes transfer the pan to a preheated 400°F (200°C) oven for 4–6 minutes until desired doneness.

Citrus Vinaigrette (house)

In a small bowl or a jar with a tight lid, combine 3 tablespoons fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk or shake to combine.

Slowly stream in 4 tablespoons extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add a pinch more honey for sweetness or a little more vinegar/lemon for brightness. Set aside.

Salad Assembly

Toast almonds: in a small dry skillet over medium heat, add 1/4 cup sliced almonds and toast, stirring frequently, until golden and fragrant, 2–3 minutes. Transfer to a plate to cool.

Prepare apples and onions: core and thinly slice 1 apple (leave skin on for color). Thinly slice 1/4 cup red onion and separate into rings. If you prefer softer onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Toss salad: in a large bowl, combine 6 cups mixed salad greens, sliced apple, 1/4 cup toasted almonds (reserve a small pinch for garnish), and sliced red onion. Add 3–4 tablespoons of the citrus vinaigrette and toss gently to coat. Taste and add more dressing if needed (you may not use all the dressing).

Plate and finish: divide the dressed greens between two plates. Place a cooked salmon fillet on top of each bed of greens, skin-side down. Drizzle a little extra vinaigrette over the fish if desired, sprinkle with remaining toasted almonds and 2 tablespoons chopped fresh parsley for garnish, and add a grind of black pepper.