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CITRUS FRUIT RECIPES

SALMON with SATSUMA ORANGE BUTTER SAUCE and CHIVE OIL

Satsuma Orange Butter Sauce:

1 cup fresh Satsuma juice
1 cup dry white wine
Zest of 2 Satsumas
1/4 cup julienne shallots
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon minced garlic
2 to 3 sprigs fresh thyme
1 tablespoon honey
1/2 cup heavy cream
2 sticks cold unsalted butter, cut into small pieces

Chive Oil:

2 bunches fresh chives
1 cup vegetable oil
Salt to taste
White pepper to taste

Salmon:

Four 6-ounce salmon fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola or vegetable oil

In a saucepan combine the Satsuma juice, zest, shallots, bay leaf, peppercorns, garlic, thyme, wine and honey and bring to a boil. Reduce the heat to medium-low and simmer until the mixture has reduced by 75%. Add the heavy cream and continue to cook until liquid has reduced by half. Whisk in the cold butter, little by little, until the sauce is smooth and thick and all butter is incorporated. Do not allow the sauce to boil. (Keep warm in a bain marie until ready to serve.)
Makes about 2 cups

Chive Oil: Blanch the chives in a small saucepan of boiling water for 10 seconds. Remove from water and put them in an ice bath. Remove them from the ice bath and pat dry with paper towels. In a blender, combine the chives with the vegetable oil, and salt and pepper to taste. Process on high speed. Remove the mixture from the blender and pour into a small bowl. Serve the chive oil at room temperature. (The oil can be made up to 1 day in advance, and should be kept in an airtight container in the refrigerator.)
Makes about 1 cup

Salmon: Season the salmon on both sides with the salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon and cook for 4 minutes per side. Serve the salmon topped with a light coating of the Satsuma Orange Butter Sauce, and a drizzle of Chive Oil. Note: The salmon can also be cooked on a grill.

Source: emerils.com

DUNGENESS CRAB and SHAVED FENNEL SALAD with SATSUMA TANGERINES

8 appetizers

1# fresh picked Dungeness crab meat
8 Satsuma tangerines
1 small fennel bulb, with leaves if possible
1/2 c. extra virgin olive oil*
1 head Treviso radicchio or 2 heads Belgian endive
Sea salt and fresh ground black pepper to taste

Peel and break Satsumas into sections. Cut fennel bulb in half from top to
bottom. Lay flat side down on cutting board and slice paper thin from top
to bottom. Chop 2 T. fennel leaves coarsely. Reserve 1/4 cup olive oil.
Fold rest of ingredients gently, except Treviso. Lay out leaves on eight plates; place salad on leaves. Drizzle remaining olive oil over salad and garnish with sprigs of fennel leaves

Source: maccallumdining.com