Wild Salmon with Orange Extra Virgin Olive Oil

by admin on October 22, 2010

Our Orange Extra Virgin Olive Oil marries two of California’s most heavenly crops, Mission olives and Navel oranges, which are added to the press to create this bright, citrusy, and flavorful extra virgin oil. It’s great simply drizzled over fish, poultry, pasta, and other items, but gains complexity when used in conjunction with vinegar.

These two recipes offer both methods; and we hope that one of them may introduce you to a seemingly unlikely and delightful new combination of flavors.


Grilled Salmon
You may of course use any salmon you prefer for this dish, but we prefer sustainable wild varieties such as the Alaskan Coho, King, and Sockeye. (For more details on sustainable seafood see the Monterey Bay Aquarium’s Seafood Watch page

Because the salmon has a naturally sweet flavor, we like to bring our 6-year old Balsamic vinegar di Modena into play to add complexity and acidity to the Orange extra virgin olive oil, with further accents provided by thinly-sliced red onion and capers.

1 lb. (4) salmon fillets
1 small red onion, thinly sliced
1 tablespoon capers, drained of vinegar
3 tablespoons Orange extra virgin olive oil
1 tablespoon 6-year old Balsamic vinegar di Modena
Fleur de sel
Freshly ground black pepper

Make a simple vinaigrette by whisking together the orange olive oil and balsamic vinegar. (Rather than season the vinaigrette, we season the finished fish.)
Grill or broil salmon approximately 4-5 minutes on each side depending on your preference for doneness. Remove skin, and plate fish. Place several slices of onion and a sprinkle of capers over the salmon (cilantro, basil or parsley sprigs add a nice variation and are attractive, too), and finish with a swirl of vinaigrette, a dash of fleur de sel, and a few twists of ground black pepper.
A simple salad of arugula or cherry tomatoes makes a lovely accompaniment.

— makes 4 servings

Chocolate Ice Cream with Orange Extra Virgin Olive Oil & Fleur de Sel
What could be simpler? Put a nice big scoop of your favorite chocolate ice cream into a bowl, pour a swirl of our Orange extra virgin olive oil over the top, and finish with a pinch of fleur de sel.
Here, the sweet-citrus flavors of the oil complement the richness of the ice cream, the oil blends with the fat content of the ice cream, and the fleur de sel adds a hint of saltiness as well as a nice, crunchy texture.

{ 1 comment }

Pat McDonald October 30, 2009 at 9:35 am

This grilled salmon with the orange oil vinaigrette was realllly good……This vinairette may even make brussel sprouts taste good.

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