- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 2 T. white wine vinegar
- 1 T. dijon mustard
- 1 T. honey
- 1 T. orange zest, minced
- 1 T. minced fresh tarragon
- 1 T. shallot, minced
- 1 t. kosher salt
- 1/2 t. ground black pepper
Combine; Brush Over:
- 2 T. olive oil
- 2 T. Dijon mustard Salt and Pepper to taste
- 4 skin-on salmon fillets
- 1/2 cup panko crumbs
- 1/2 cup chopped fresh parsley
- 2 T.olive oil Salt and Peppered to taste
Serve With; Garnish With:
Grilled Asparagus (1lb asparagus, trimmed salt and peppered, grill 3 to 4 minutes)
Whisk: all ingredients for the vinaigrette together in a bowl; set aside.
Combine: 2. T. oil, w T.Dijon, salt and pepper in a bowl, then brush the mixture over the top of the fillets. Stir panko, parsley, and 2 T. oil together in a bowl. Top each fillet with some of the crumbs, the carefully place fillets on the Traeger, skin side down. Cover with a foil pan and cook 9-12 minutes or until the fish is firm to the touch. Do not over cook…
To Serve: spoon some vinaigrette on the bottom of each serving plate followed by spears of asparagus, Top the asparagus with salmon and garnish with the Oranges.
Since the Salmon season is coming to an end, we thought we would out do ourselves with this one! Not as fast and easy, but an amazing recipe for your Chinook Salmon! 🙂
Hope you like it.
The medium bodied Folin Cellars 2007 Estate Viognier would be a crisp and refreshing pair to this salmon dish. The wine shows melon, citrus, and floral notes of honeysuckle and orange blossom on the nose. The palate is true to varietal characteristics, exploding with exotic papaya, mango, honeydew, and cream. Can you believe all these flavors in one wine?
Believe it and savor it with your recently caught Chinook Salmon. $25.
– Christine Collier