The Spice Makers Personal Chef Service

Pan Roasted Citrus Salmon

Ingredients:

- 2 each 6oz Wild Alaskan Salmon Fillets

- zest of one orange

- zest of one lemon

- zest of one lime

- ¼ cup orange juice

- 2 tablespoon minced

- ¼ teaspoon kosher salt

- ¼ teaspoon course black pepper

- ¼ teaspoon garlic powder

- ¼ teaspoon onion powder

- 2 tablespoon freshly chopped cilantro( can be  substituted with flat leaf parsley)

- ¼ cup good white wine (use favorite drinking white wine)

- 1 tablespoon honey

- 2 tablespoons Olive Oil

Directions: 2 servings

Combine the orange juice, all zest, minced garlic, honey, and wine in a zip lock bag mix well. Add salmon fillets & marinate for 30 mins-1 hour. Heat a nonstick pan over medium high heat for 2 minutes. Season salmon with salt, pepper, garlic & onion powder. Add oil to pan. Then add the salmon filets and sauté for 2 minutes on each side . Lower the heat to medium low. Continue to gently cook the salmon till cooked through and the fish begins to flake. You may add the marinade in small amounts to skillets during this process to infuse the salmon with strong citrus flavors.

Serve immediately and garnish with fresh cilantro.

PHOTOGRAPH BY DARRYL HURTS

Cirtus Glazed Sea Sea Scallops

Ingredients:

1 lb sea scallops, patted dry

2 tbsp The Republic of tea Stir Fry Tea Oil or canola oil

2 shallots minced

1/2 cups Chardonnay or any white wine

1 large navel orange, zest and juice

kosher salt and pepper, to taste

Preparation:

Heat a skillet over medium high heat for three minutes until very hot. Add oil and swirl to coat. Season scallops with salt and pepper to taste. Sear scallops for two minutes on each side. Remove from pan and place on a serving plate set aside. Reduce heat to medium and add shallots sauté for two to three minutes until translucent. Remove pan from heat. Add wine and juice from the orange, scraping any browned bits from the bottom of the pan. Allow to reduce for five minutes until sauce becomes thickened. Pour sauce over resting scallops and top with orange zest. Serve immediately

Blackened Chutney Halibut Recipe Coming Soon