Citrus Marinated Crispy Salmon with Orange Confit, Celery, Basil Oil and Cara Cara Beurre Monté

This dish has so many fun components to it. It’s hot, cold, crispy, sweet, light. The salmon is cured and marinated in salt and citrus zest. Then seared so the skin gets really nice and crispy. I place it on top of celery and a citrus blend of cara cara oranges, blood oranges and navel because I love the colors but if you only have one kind that works too. I did it as a starter course so cut the filets smaller but if you want it as a a main cut the filets larger.

For the citrus marinade:

• 2 (3 oz) salmon filet skin on
• 1 orange zest, finely grated
• 1/2 lemon zest, finely grated
• 1/2 lime zest, finely grated
• 1/4 grapefruit zest, finely grated
• 1 tsp. fresh thyme
• 1/3 cup kosher salt
• 2 tbsp. granulated sugar

Celery

• 2 celery stalks, peeled and juilenne

Citrus Confit

• 1 blood orange
• 1 navel orange
• 1 cara cara orange
• 1/2 cup simple syrup
• 1/2 tsp. white wine vinegar

Basil Oil

• 2 cups fresh basil
• 3/4 cup olive oil

Cara Cara Beurre Monté

• 1/4 cup cara cara juice or fresh squeezed orange juice
• 6 tbsp. unsalted butter, cold and cubed

Citrus Marinade– Combine all the ingredients in a small bowl and mix together so there are no lumps. In a small glass container place 1/2 the salt mixture on the bottom place the salmon in the center and then top with the other half of the salt mixture. Cover and place in the fridge for about 1-2 hours. Don’t let it go much past that or it will get too salty.

Celery– peeled and julienne. Place in a small pot of boiling water and blanch for about 2 minutes and then shock in ice bath and set aside.

Citrus Confit

Using a sharp knife slice the peel and white pith off of the oranges. Work over a bowl and slice between the membranes to remove the segments. Then discard the membranes. In a small sauce pan combine 1/2 cup granulated sugar and 1/2 cup water. Heat until the sugar has dissolved. Add in the white wine vinegar. Cool completely. Then add into the bowl of citrus. Keep the blood orange separate in this part or the color will bleed.

Basil Oil

Bring a medium pot of salted water to a boil.

Blanch the basil bunch for 15 seconds, then plunge into an ice bath to stop the cooking process. Place on a towel to dry completely. Place into a blender with the olive oil and blend until the basil runs freely. If you need to add more oil do so a little bit at a time, just until it’s smooth. Place puree into a cheese cloth or fine mesh sieve over a bowl and let the oil drain into the bowl. Try not to squeeze the cheesecloth it may bruise the basil and discolor it. Let it sit for about 20 minutes. Keep in a squeeze bottle or air tight container for about 1-2 days in the fridge or a couple weeks in the freezer.

Cara Cara Beurre Monté

In a small saute pan, heat the orange juice and let it slightly reduce. Then slowly and carefully start whisking in the butter 1-2 pieces at a time. Let it start to emulsify, then add another one. Season with salt and pepper. Make sure to make the sauce right before plating and keep in a warm place.

To assemble:

Rinse the marinade off the salmon and pat dry.

Heat a saute pan with a little oil. Season the salmon with salt and pepper. Start by searing it skin side down for about 2-3 minutes. Once the skin releases from the pan and it looks beautiful and golden add 1 tbsp of butter and flip it over. Letting it continue to cook for about 2 minutes until the other side is golden.

Then on a serving plate, arrange the orange confit and place the celery on top. Then carefully place the crispy salmon onto the celery and spoon on the beurre monté and the basil oil. Enjoy!! Garnish with celery leaves and micro greens.