This post may contain affiliate links. See full disclosure here.
Oh my, this was good! Salmon fillets plus a marinade of orange juice, lemon juice, garlic, salt, pepper and honey then pan fried in butter made a meal fit for royalty. We served the salmon on top of Wheat Pilaf with an extra squeeze of lemon. The entire combination was nothing short of amazing.
1 pound wild caught salmon fillets (I used frozen, thawed because of cost and availability)
Juice from 1 orange
Juice from 1 lemon
1 clove garlic, minced
¼ teaspoon salt
Few dashes of pepper
1 tablespoon butter
1 lemon cut in wedges
Combine orange juice, lemon juice, garlic, salt and pepper. Put salmon in a shallow dish and pour marinade over top. Gently turn salmon to coat. Allow to set in marinade for about 1 hour.
Heat a skillet on the stove top. Add butter to hot skillet. Gently place salmon in skillet. Set your kitchen timer for 4 minutes. Gently flip salmon and cook on second side for 2 minutes. Immediately remove from heat.
To serve; Put Wheat Pilaf on plate and top with salmon fillet. Squeeze lemon over the top.
2 cups wheat berries
2 cups water
2 tablespoons whey (or other acidic medium)
Rinse the wheat berries. Put in a bowl and add water and whey. Cover with a cloth and allow to sit at room temperature for at least 7 hours or up to 24.
Drain the wheat berries. Put in a large pot and add 3 cups water. Bring to a boil. Skim off any foam that collects on the top. Turn heat down to medium low, cover pot. Allow to cook, stirring occasionally, until the berries are just soft (about 1 to 1 ½ hours).
1 onion, cut in thin slices
Bulb from butternut squash (reserve neck for other use such as butternut squash fries)
2 cups shredded cabbage
4 tablespoons butter, divided
1 cup broth, divided
Start with a large deep skillet or pan. Saute onions in 1 tablespoon butter over low heat for about 10 minutes until becoming soft. While onions cook, peal and remove seeds from squash. Cut into bite sized chunks. When onions are just soft, add squash plus additional tablespoon of butter. Allow to cook 10 minutes over medium low heat. Stir occasionally and if the vegetable begin to get dry add broth ¼ cup at a time. Add shredded cabbage, another tablespoon of butter and any remaining broth. Cook until all vegetables are soft and cabbage is wilted (about 10 minutes).
Add cooked wheat (or rice, etc. to vegetables plus last tablespoon of butter. Stir and mix until wheat is heated through.
Serve as base to Citrus Salmon or other side dish.