Salmon with Citrus Butter

Salmon with Citrus Butter and White Miso Brown Rice with Mixed Vegetables

Safe Food Handling Practices

• Wash hands with soap and water before prep/cooking. Wash hands after handling raw foods.
• Upon purchase, refrigerate immediately to temperatures below 40 degrees
• Cook all items thoroughly as described in recipes- Chicken internal temperature of 165°F/Fish internal temperature of 145°F 
• Refrigerate leftovers immediately
• Discard leftovers after 24 hours 

Items Needed (Other than what was provided) 

• Cooking oil (blended olive oil is best)
• Two - 10 inch saute pans 
• One medium pot with lid
• Spatula
• Cutting board 
• Knife 
• Thermometer 
• Serving/stirring spoon
• Tongs  

Instructions

Step 1: Slice each citrus fruit. Reserve two slices from each fruit. Squeeze to juice the remaining fruits. Reserve the juices with no seeds.

Step 2: In a medium pot with a lid- Heat 1 tablespoon of oil on medium high heat for 20 seconds. Add rice and heat for 10 seconds.

Step 3: Add 10 ounces of hot tap water with miso paste, bay leaf and thyme leaves, and stir occasionally. After one minute reduce heat to medium low, cover and simmer for 18-20 minutes or until liquid is absorbed. 

Step 4: Remove from heat and rest for 5 minutes. Fluff with a fork, remove bay leaf & serve.

Step 5: While rice is cooking, In a sauté pan heat 1 tablespoon of oil on medium high heat for 10 seconds. 

Step 6: Add the seasoned fillets carefully to the pan (adding the fillets away from you to avoid splashing, non-skin side first). Sear for about 2 minutes until fillets begins to brown.  Using the spatula turn over the fillets and continue to cook for one more minute. 

Step 7: Turn down the heat to medium and continue to cook the salmon until the meat is firm and the thermometer reads at least 145°F when inserted into the thickest part of the salmon fillets. Remove the fish and rest on a plate.  

Step 8: In the same pan on medium heat add the reserved citrus juice and cook to reduce the amount of juice by half. 

Step 9: While reducing the juice – sauté the vegetables. In another sauté pan heat oil on medium high heat for 10 seconds. Add vegetables from the pouch and cook, stirring every 20 seconds with the tong until cooked, about 2-3 minutes. Season with salt and pepper. Remove pan from heat. 

Step 10: When the citrus juice is reduced, remove from heat and stir in butter. Sauce fish fillets and serve with rice and vegetables. Garnish with reserved citrus wheels. Enjoy!

Prepared/assembled at:

Livingston Dining Commons

85 Avenue E

Piscataway, NJ 08854