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Grilled Citrus Dill Salmon with Balsam Calamansi Honey Glaze & Asparagus with Lemon, Sorrel, White Wine, Butter Sauce

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Grilled Citrus Dill Salmon with Calamansi Balsam Honey Glaze & Asparagus with Lemon, Sorrel, White Wine, Butter Sauce served with a side of buttered Dutch Yukon Gold Potatoes.  Heaven.

The other day as I was strolling through our local specialty food market admiring all of the  in season veggies and herbs, when I stumbled across sorrel.  It was beautifully displayed with the other fresh herbs from a local grower.  I was so excited to find this particular herb as I have been looking for it for some time.  Sorrel was mentioned in a Scottish cookbook that was gifted to me a few years ago as a lemony and fragrant leafy-type herb.  I have been dying to try it!  So, naturally I couldn’t help but to pick some up.  And it just so happened on that particular day, my sweet husband stopped by a “new” specialty store by his office to check it out and came home bearing gifts.  Calamansi Balsam Vinegar (exotic vinegar), Basil infused olive oil and a Highland Scotch.  What a lucky girl am I?!  Well now the task of figuring out what the heck to make with such an uncommon ingredients for us Texans.  What better pairing than with fish?  Salmon and asparagus was a natural choice but it is also a favorite with my family.  Here is what you will need:

Grilled Citrus Dill Salmon

  • Salmon Filet, large enough to feed 6 people
  • Citrus Dill Salmon Rub packet by Colorado Spice Company. http://www.coloradospice.com/

Balsam Calamansi Honey Glaze

  • 2 tbsp. Balsam Calamansi Vinegar;  http://www.vomfassusa.com/
  • 1 tbsp. Lavender Honey
  • 1 tsp. Extra Virgin Olive Oil

Lemon, Sorrel, White Wine, Butter Sauce

  • 1 pound Asparagus, trimmed and steamed
  • 1/2 lemon, juiced
  • 1 tbsp. sorrel, ribbon cut (chiffonade)
  • 1/4 cup unsalted butter
  • 1/4 dry white wine

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These spice packets are commonly found at many grocery stores and are a great go-to choice for seasoning different seafood and meats.  This Citrus Dill Salmon Rub is extremely flavorful.

Place the salmon filet in a large 9″x13″ glass dish.  Sprinkle generously with the rub.  Cover with cellophane wrap.  Put in the refrigerator until you are ready to grill.  Approximately 1 hour.

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To make the Balsam Calamansi Honey Glaze:

In a small bowl, whisk together the Balsam Calamansi Vinegar, Lavender Honey, and Extra Virgin Olive Oil.  Set aside.

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There may not be a Vom Fass store near you but they are also available online.  I would encourage you to take a peek at their website at http://www.vomfassusa.com/ to see all of the wonderful products.  It will truly broaden your culinary experience right in your own home.

Grilling the salmon filet:

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Preheat the grill to 350 degrees.  Using a grill pan, apply a small coating of olive oil directly underneath where the salmon filet will be cooking to prevent sticking.  Drizzle the Balsam Calamansi Honey Glaze over the top of the salmon and allow to cook until flakey.  About 20 minutes or so.

While you are waiting for the salmon to finish on the grill…have a nice glass of chilled white wine.  A Vinho Verde or the like would be a great pairing.  You can use this same wine to add to the butter sauce.

Steam the prepared asparagus until bright green and tender.  Set aside until ready to plate.

I also decided to boil some Yukon Dutch Potatoes at this time.  And stirred in a bit of butter, olive oil, salt and pepper.

It is time to make the Lemon, Sorrel, White Wine, Butter Sauce for the asparagus.

Melt the butter in a skillet on the stove top at medium heat.  Add the lemon juice, white wine, and sorrel.  Bring to a simmer for 5 minutes.  Remove from heat.  Drizzle over the asparagus once plated.

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Just in case you were wondering…

Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable (pot herb). “https://en.wikipedia.org/wiki/Sorrel

The sorrel was delicious and definitely something that I will be using again in my kitchen.  Maybe in a soup next time!

Grilled Citrus Dill Salmon

Plating this simple but elegant meal is the key to making it seem more fancy than just any ole average salmon and asparagus dinner.  The Grilled Citrus Dill Salmon with the Balsam Calamansi Honey Glaze and the asparagus is divine on it’s own but with the Lemon, Sorrel, White Wine, Butter Sauce, it is Heaven.  Sprinkle some extra chopped dill over the plate and add a thin slice of lemon.  Bon Appetite Y’all!

Red Plum Crumble

Red Plum Crumble

Growing up in Texas, there were three fruits that were staples in the spring through the summer.  Plums, Peaches, and Pears.  The 3-P’s.  Both my grandparents and parents grew these trees in their backyards.   I always looked forward to seeing the fruits grow and waited in anticipation for them to ripen so that we could pick and eat them.  Always trying to out run the birds!  Oh, Grandma would make treasured jellies and jams and Momma would make cobblers.  So good.

Besides preferring to pick them ripened straight from the tree, this Red Plum Crumble is a wonderful way to enjoy ripe red plums.  The slightly sweet and tart combination is perfect to finish any meal.  Heck, even a perfect start to your day for breakfast.

Red Plum Crumble
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Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Red Plum Crumble
Votes: 0
Rating: 0
You:
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Print Recipe
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Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
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Instructions
  1. Preheat the oven to 350 degrees. Place a large sauce pan on the stove top. Add the plums, 1/4 cup brown sugar, lemon juice and zest. Mix thoroughly.
  2. Bring the mixture to a boil, cooking the plums just until they soften. Their color will become a beautiful red.
  3. Place the cooked plums into a deep sided baking dish and set aside.
  4. For the crumble: In a large bowl add flour, oats, the other 1/4 cup of brown sugar, cinnamon and butter cubes. Using either a dough cutter or a fork, blend together.
  5. The mixture should be clumpy as pictured once ingredients for the crumble are blended.
  6. Pour over the cooked plums. Place on a baking sheet lined with aluminum foil. This saves your oven from a messy clean up in case the sugary juices boil over.
  7. Bake at 350 degrees for 25-30 minutes or until the crumble is bubbling around the edges and the top is golden brown. Remove and allow to cool prior to serving.
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