Citrus Salt Dusted Wild Salmon

Citrus Salt Dusted Wild Salmon
Citrus Salt Dusted Wild Salmon

Featured for Portland Dining Month, Chef Josh's Citrus Salt Dusted Wild Salmon caused quite a stir in the restaurant and had many requests for the recipe.

Citrus Salt Dusted Wild Salmon

Serves 2


2 ounces wild salmon fillets
1/4 cup canola oil
1 lemon, zested
2 tablespoons kosher salt
6 asparagus spears
2 ounces olive oil
1 bunch oregano
1 teaspoon Kosher salt
4 ounces unsalted butter
4 russet potatoes, peeled
1 tablespoon Dijon mustard
8 ounces half
1 teaspoon sea salt
1 teaspoon white pepper

  1. Rub fillets of wild salmon with canola oil, then season with citrus salt.
  2. Zest one lemon and one lime. Place salt and zested citrus on plate and let air dry for 1 hour.
  3. Make sure your gas grill is hot (otherwise your salmon will stick) and cook to desired temperature.
  4. Toss asparagus with oil, chopped oregano and salt and place on grill.
  5. Cook approximately 7 minutes.
  6. Boil potatoes, drain and add butter, Dijon and salt and pepper. Add half and half last for a light and fluffy consistency.
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