Wild-Caught Alaskan Salmon with Pineapple Orange Sauce |
Alaskan King Salmon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
This Wild-Caught Alaskan Salmon recipe is the creation of Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,100 family farms are members.
What could be better than combining Alaskan Wild Salmon with Organic Valley’s premium organic products? Here’s what author Terese Allen has to say about her recipe:
“A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it. For a garnish that echoes the vibrancy of the dish, sprinkle the baked fish with pomegranate seeds and surround it with fresh herb sprigs. The marinade/sauce can also be used with whole striped bass or halibut steaks.”
Ingredients for 6 Servings
• 1 Whole Wild Alaskan Salmon Fillet (2 pounds)
• 1 ½ Cups Organic Valley Orange Juice
• 1 ½ Cups Fresh Pineapple Chunks, Liquefied in a Blender
• 3-4 Tablespoons Finely Chopped Shallots
• Finely Grated Peel of 1 Lemon
• 2 Tablespoons Olive Oil
• 2 Tablespoons Organic Valley Butter, Cut into Pieces
• Salt & Pepper
For Garnish:
• Pomegranate Seeds (if available)
• Fresh Sprigs of Lemon Thyme, Rosemary, or Parsley
Preparation (about 20 minutes)
1. Place fish fillet in large glass or ceramic baking dish. Combine orange juice, pineapple puree, shallots, and lemon peel. Pour over fish, rubbing it lightly into the flesh all over. Cover and refrigerate 1-2 hours, turning the fish in the marinade occasionally. Remove from refrigerator a half hour before baking.
2. Heat oven to 350 degrees. Drain marinade into a saucepan. Use paper towels to dry the fish off. Brush olive oil over entire surface of fish. Season with salt and pepper. Bake until flesh looks nearly opaque when you check inside it with a fork, 15-25 minutes. Meanwhile, bring marinade to a strong simmer and cook, stirring occasionally, until mixture is reduced by half. Just before serving, stir in the butter. The sauce may be strained or left as is.
3. To serve, carefully transfer fillet to a large platter. Spoon some of the sauce over the fish and garnish it pomegranate seeds and herb sprigs. Transfer remaining sauce to a bowl and serve it with the fish.
Serving Suggestion: Give a slight kick to the sauce by adding a touch of cayenne pepper.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
