Wild King Salmon
Citrus Vinaigrette & Basil Gremolata
Serves 2
Citrus Vinaigrette Basil Gremolata
¼ Cup lemon juice Zest of 2 lemons
¼ Cup orange juice 1 teaspoon minced garlic
½ Cup olive oil 2 teaspoons chopped basil leaves
¼ teaspoon chili-garlic sauce
¼ teaspoon salt
1 ¼ Tablespoons sugar
Other ingredients
• 2 6-8 oz Salmon Fillets
• 4 cups baby spinach leaves
• Salt & Pepper
Procedure
• Place all citrus vinaigrette ingredients in a bowl and whisk together. Set aside.
• Lay baby spinach leaves in a small roasting pan so they will be a bed for the salmon fillets.
• Place salmon fillets on spinach bed, pour ¼ to 1/3 cup of citrus vinaigrette over each salmon fillet, season with a little salt & pepper and then top each salmon with ½ of the gremolata
• Bake at 450 for 8-12 minutes depending on thickness of salmon
• Remove Salmons & spinach to a serving plate and drizzle with any excess vinaigrette from the roasting pan
