Citrus Salmon & Scallops Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle.

Become a Locavore-
Eat Local Foods

Links

Site Map

Fish & Seafood = 30 minutes or less
Citrus Salmon & Scallops
Tilapia with Lime and Cilantro Pesto
Poached Salmon with Snow Peas
Mahi Mahi with Crab & Spinach
Simply Baked Mahi Mahi
Albacore Tuna with Peppers & Onions
Salmon Sauté
Albacore with Charred Vegetables
Crispy Parmesan Snapper
Foil Wrapped Salmon
Thai Fish in Papillote
Tunisian Fish
Tilapia Tacos Supreme
Shortcut Tacos
Tuna with Tomato Sauce
Asian Tuna
Tipsy Cod
Fish Tacos
Spanish Red Snapper
Baked Salmon with Mushrooms
Spicy Cajun Shrimp
Mussels in Wine
Fish with Pasta
Cheddar Tuna Casserole
Heavenly Shrimp
Salmon Casserole
Tuna Casserole
Fish on the Grill
Grilled Salmon
Grilled Shrimp Skewers

Citrus Salmon & Scallops

1 lb wild salmon fillets, cut into 1x4 inch pieces
1 lb bay scallops
zest from one orange
juice from one orange
1 cup diluted chicken broth
1 pinch saffron threads
1 large shallot, chopped
4 tbl minced fresh parsley
1 garlic clove, minced
zest from one lime
juice from 1/2 lime
Olive oil
1/2 tsp kosher salt
2 tbl butter (optional)

Combine minced parsley, garlic, lime zest and juice with olive oil to a paste consistency - set aside
Heat 1 tbl oil in a skillet over medium heat
Sauté shallot with salt until softened and translucent
Add chicken broth, saffron threads, orange zest
Reduce heat to low and allow to simmer until saffron has disolved
Add salmon fillets, skin side down and cook about 2 minutes
Turn salmon and add scallops around the fillets
Cover loosely and cook another 1-2 minutes - check for doneness
When nearly done, remove salmon and scallops and cover loosely
Turn up heat, add orange juice and reduce the cooking liquid to about 1/2 - turn off heat
If desired, whisk in butter
Place salmon and scallops on a serving dish, pour sauce over top and spoon parsley paste over fillets

You can substitute lemon for the lime and use only 1/2

Questions about this recipe?