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Side Kick Salmon

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:

  1. Preheat grill to medium.
  2. Season salmon with salt and pepper on both sides; brush with vegetable oil on both sides. Reserve.
  3. For the Glaze: In a medium saucepan, over medium heat, combine ingredients. Bring to a simmer and reduce until thickened. Reserve.
  4. For the Dressing: In a food processor, combine dill, apple cider vinegar, honey and mustard. Blend, adding oil in a gradual stream.
  5. In a large bowl, combine artichokes, olives, red onion, jalapeños, tomatoes and dressing. Refrigerate.
  6. 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.
  7. 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