The winter months bring a bounty of citrus bursting with tart and sweet flavors, from Cara Cara and blood oranges to grapefruits and kumquats. This dish entices the senses with bright colors, textures and aromas that combine with rich buttery salmon. We pair the salmon with greens and millet, an underrated and under-utilized ancient “super” grain that is also gluten free.
For maximum flavor, watch our instructional video on how to supreme citrus.
Roasted citrus salmon, baby kale, green beans and millet salad
- 2 lbs salmon fillet (we cook with skin on as it provides a layer of healthy omega-3 fatty acids and protects the fish as it cooks)
- 1 Tbsp. grapeseed oil or other neutral oil
- 1 Tbsp. Stock+ Spice’s Gulf of Maine seasoning (lemon zest, thyme, paprika, sumac, parsley, black pepper)
For citrus sauce
- 1 Fresno chili pepper (cut into 6 thin, round slices about ⅛” thick)
- 2 Tbsp. extra virgin olive oil
- 1 grapefruit
- 1 blood orange
- 1 Cara Cara or navel orange
- 4 kumquats (remove seeds gently and cut into thin slices about ⅛” thickness)
- 1 lime
- 1 lemon
- 2 Tbsp. thinly sliced scallion
- 2 cups green beans, each bean cut in half
- 2 cups baby kale leaves
- 1 tsp. kosher salt
- ½ tsp. freshly ground black peppercorn
For the millet
- 1 shallot, chopped finely
- 1 rib celery, chopped finely
- 1 garlic clove, zested or minced finely
- 2 cups vegetable stock
- 1 cup millet
- Salt and pepper to your taste
- 1 Tbsp. grapeseed oil
- To make millet: In a small, thick-bottomed sauce pot add 1 Tbsp. grapeseed oil, shallot, celery and garlic. Cook for 6 minutes on medium low heat to soften.
- Add millet and stir occasionally for 2 minutes. Add vegetable stock, salt and pepper to your taste. Bring to simmer and cover for 25-30 minutes. You may have to add more liquid if it gets too dry. Once millet is cooked, cool and reserve. This can be prepared up to a day in advance.
- To cook beans: Bring a pot of water to a boil, adding enough salt so that it tastes like the ocean. Cook green beans until tender, but firm. Cool immediately by running under cold water. Once cooled, remove from water and store in refrigerator. (This can be cooked up to a day in advance.)
- To prepare citrus: Remove skin of blood orange and cut into ¼" round slices (see photo for reference) and reserve separately for final presentation.
- Supreme (see instructional video) the grapefruit, lime, Cara Cara orange and lemon. Remove any seeds and add segments into a glass bowl. Squeeze all juice from membrane into the same bowl. Discard membrane.
- Add kumquat slices, scallions, chili slices and extra virgin olive oil to citrus bowl. Add salt and pepper to enhance flavor.
- To cook salmon: preheat oven to 350°F. Pat the flesh side of salmon dry with paper towel then coat flesh side with fish seasoning spice. In an oven-proof pan, heat grapeseed oil until hot. Add salmon (spice side down) into pan and sear on medium high heat for 4-5 minutes. Baste the skin side with any liquid that has released into pan by scooping up with a spoon and pouring it over the skin.
- Flip the seared salmon over onto skin side, sear for 1-2 minutes and then place into oven. Depending on thickness of the salmon, it should take 6-8 minutes to cook in oven.
- While salmon is in oven, mix together ¾ of the cooled millet, baby kale, green beans and ¼ cup of the citrus liquid from the citrus bowl.
- Arrange the blood oranges in an oval pattern onto a large platter. Add the bean and millet mixture to the middle of the platter, filling the inside of the blood orange oval.
- Remove salmon and let sit for 2-3 minutes (optional). Place salmon on top of bean and millet mixture. Arrange so you can see some beans, millet and blood orange.
- Dress the salmon with the citrus segments and serve.