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Photo: Nate Lemuel
Active Time:25 minsTotal Time:8 hrs 25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:8 hrs 25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:8 hrs 25 mins
Total Time:
8 hrs 25 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(6-ounce) skin-on wild salmon fillets4lemons, sliced3tablespoonschokecherry syrup (see Tip), divided½teaspoonkosher or sea salt½teaspoonground pepper1tablespoonsunflower oil1cupfresh orange juice, strained1tablespoonlemon juice4tablespoons(1/2 stick) unsalted butter, cubedSliced scallion greensorchives for garnish
Cook Mode(Keep screen awake)
Ingredients
4(6-ounce) skin-on wild salmon fillets
4lemons, sliced
3tablespoonschokecherry syrup (see Tip), divided
½teaspoonkosher or sea salt
½teaspoonground pepper
1tablespoonsunflower oil
1cupfresh orange juice, strained
1tablespoonlemon juice
4tablespoons(1/2 stick) unsalted butter, cubed
Sliced scallion greensorchives for garnish
DirectionsPlace salmon on a baking sheet with 3 lemon slices under and 3 slices on top of each piece. Cover and refrigerate for at least 8 hours or overnight.Discard the lemon slices. Brush the flesh of each fillet with 1 teaspoon chokecherry syrup. Sprinkle with salt and pepper.Heat oil in a large cast-iron grill pan or skillet over medium-high heat until hot but not smoking. Add the salmon, skin-side up; cook until browned, 3 to 5 minutes. Using a fish spatula, flip the salmon and cook until opaque in the center, 1 to 2 minutes more. Transfer to a plate and tent with foil to keep warm.Combine orange juice, lemon juice and 2 teaspoons chokecherry syrup in a small saucepan. Bring to a boil over high heat. Cook until reduced to about ⅓ cup, about 10 minutes. Remove from heat and add butter, whisking until it melts.Serve the salmon with the sauce. Decoratively dot each plate with a bit of the remaining 1 tablespoon chokecherry syrup. Garnish with scallion greens (or chives), if desired.TipsBuy chokecherry syrup atNative Harvest.Originally appeared: EatingWell.com, November 2022
Directions
Place salmon on a baking sheet with 3 lemon slices under and 3 slices on top of each piece. Cover and refrigerate for at least 8 hours or overnight.Discard the lemon slices. Brush the flesh of each fillet with 1 teaspoon chokecherry syrup. Sprinkle with salt and pepper.Heat oil in a large cast-iron grill pan or skillet over medium-high heat until hot but not smoking. Add the salmon, skin-side up; cook until browned, 3 to 5 minutes. Using a fish spatula, flip the salmon and cook until opaque in the center, 1 to 2 minutes more. Transfer to a plate and tent with foil to keep warm.Combine orange juice, lemon juice and 2 teaspoons chokecherry syrup in a small saucepan. Bring to a boil over high heat. Cook until reduced to about ⅓ cup, about 10 minutes. Remove from heat and add butter, whisking until it melts.Serve the salmon with the sauce. Decoratively dot each plate with a bit of the remaining 1 tablespoon chokecherry syrup. Garnish with scallion greens (or chives), if desired.TipsBuy chokecherry syrup atNative Harvest.
Place salmon on a baking sheet with 3 lemon slices under and 3 slices on top of each piece. Cover and refrigerate for at least 8 hours or overnight.
Discard the lemon slices. Brush the flesh of each fillet with 1 teaspoon chokecherry syrup. Sprinkle with salt and pepper.
Heat oil in a large cast-iron grill pan or skillet over medium-high heat until hot but not smoking. Add the salmon, skin-side up; cook until browned, 3 to 5 minutes. Using a fish spatula, flip the salmon and cook until opaque in the center, 1 to 2 minutes more. Transfer to a plate and tent with foil to keep warm.
Combine orange juice, lemon juice and 2 teaspoons chokecherry syrup in a small saucepan. Bring to a boil over high heat. Cook until reduced to about ⅓ cup, about 10 minutes. Remove from heat and add butter, whisking until it melts.
Serve the salmon with the sauce. Decoratively dot each plate with a bit of the remaining 1 tablespoon chokecherry syrup. Garnish with scallion greens (or chives), if desired.
Tips
Buy chokecherry syrup atNative Harvest.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)438Calories26gFat16gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
