Side Kick Salmon

Name: Side Kick Salmon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds Fresh Atlantic Salmon Side; 3 teaspoons ground Stonemill Sea Salt Grinder; 2 teaspoons ground Stonemill Pepper Grinder; 2 teaspoons Carlini Vegetable Oil; 3 tablespoons Berryhill Sweet Orange Marmalade; 2 lemons, zested and juiced; 2 limes, zested and juiced; 2 oranges, zested and juiced; 2 teaspoons minced ginger; 1/2 cup chopped dill, plus additional for garnish; 1/3 cup Simply Nature Organic Apple Cider Vinegar; 2 teaspoons Simply Nature Organic Wildflower Honey; 1 tablespoon Burman's Spicy Brown Mustard; 2/3 cup Carlini Extra Virgin Olive Oil; 2 12-ounce jars Tuscan Garden Artichokes in Water, drained; 2/3 cup Tuscan Garden Large Pitted Ripe Olives, drained; 1/2 medium red onion, diced; 1/4 cup jalapeños, roasted, seeded and chopped; 2 pints grape tomatoes, halved; 2 lemons, quartered; 2 limes, quartered; 2 oranges, quartered

Citrus glazed salmon side with an artichoke dill salad.

Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes | Servings: 8

Ingredients:

2 pounds Fresh Atlantic Salmon Side
3 teaspoons ground Stonemill Sea Salt Grinder
2 teaspoons ground Stonemill Pepper Grinder
2 teaspoons Carlini Vegetable Oil

Glaze

3 tablespoons Berryhill Sweet Orange Marmalade
2 lemons, zested and juiced
2 limes, zested and juiced
2 oranges, zested and juiced
2 teaspoons minced ginger

Dressing

1/2 cup chopped dill, plus additional for garnish
1/3 cup Simply Nature Organic Apple Cider Vinegar
2 teaspoons Simply Nature Organic Wildflower Honey
1 tablespoon Burman's Spicy Brown Mustard
2/3 cup Carlini Extra Virgin Olive Oil
2 12-ounce jars Tuscan Garden Artichokes in Water, drained
2/3 cup Tuscan Garden Large Pitted Ripe Olives, drained
1/2 medium red onion, diced
1/4 cup jalapeños, roasted, seeded and chopped
2 pints grape tomatoes, halved
2 lemons, quartered
2 limes, quartered
2 oranges, quartered

Directions:

Preheat grill to medium.
Season salmon with salt and pepper on both sides; brush with vegetable oil on both sides. Reserve.
For the Glaze: In a medium saucepan, over medium heat, combine ingredients. Bring to a simmer and reduce until thickened. Reserve.
For the Dressing: In a food processor, combine dill, apple cider vinegar, honey and mustard. Blend, adding oil in a gradual stream.
In a large bowl, combine artichokes, olives, red onion, jalapeños, tomatoes and dressing. Refrigerate.
Place salmon skin side up on grill. Cook for 7 minutes. Gently turn salmon skin side down; baste with glaze frequently. Cook until internal temperature reaches 145 degrees, approximately 7 minutes. Remove from grill and reserve. Grill the lemons, limes and oranges until grill marks form. Reserve.
Serve salmon topped with salad. Garnish with dill and grilled citrus.

Tip: Avoid moving the fish unnecessarily after placing it on the cooking surface. Turn it gently and only once to ensure a uniform and intact piece of fish.

Recipe Courtesy of Chef Tricia, ALDI Test Kitchen