Vom Fass

Orange Blossom Salmon

Directions:

  1. Preheat oven to 400F.
  2. Place slices of salmon in a casserole dish wild and cover with fresh thyme. 
  3. Drizzle four tablespoons of VOM FASS San Gimignano Extra Virgin Olive Oil over the salmon. 
  4. Cook in pre-heated oven until opaque. 
  5. Use a large, sharp knife to slice the peel the grapefruits (be sure to remove all the white pith), then cut in between the membranes to release the grapefruit seg-ment. 
  6. Heat the remaining olive oil over medium heat. 
  7. Add chicory and honey to the pan and roast until caramelized chicory the. 
  8. Deglaze the pan with VOM FASS Honey Balsamic Vinegar. 
  9. Add grapefruit sections and tarragon. 
  10. Season with VOM FASS Salt and Pepper, to taste. 
  11. Arrange the chicory leaves into a star pattern on a platter. 
  12. Season salmon with VOM FASS Salt and place it on the bed of chicory. 
  13. Drizzle with honey grapefruit vinaigrette to finish.


Ingredients

Ingredients:

Serves 4

  • 4 wild salmon, slices 
  • 1 sprig lemon thyme
  • 6 T. VOM FASS San Gimignano Extra Virgin Olive Oil
  • 1 pink grapefruit
  • 4 bushes chicory, washed and separated from stalk
  • 2 T. orange blossom honey
  • 1 T. VOM FASS Honey Balsamic Vinegar
  • 1 sprig tarragon
  • VOM FASS Salt and Pepper, to taste

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