California Farm Asparagus Salmon Crumble in Orange Butter

Name: California Farm Asparagus Salmon Crumble in Orange Butter
Total time: 780 s
Yield: 2 people
Cuisine: American
Ingredients: 1 pound fresh green asparagus; 2 navel oranges, skin scrubbed; 2 halfcup portions of frozen salmon crumble; Ample boiling water with 1 Tsp flaked seasalt; 2 Tbs Orange liqueur; 2 Tbs Scraped orange Rind, jullienne sliced; 1/4 cup Orange juice, 1/4 cup pine apple juice; 4 Orange slices, peeled; 1/4 cup Ghee butter; 2 Tbs Fresh cilantro garnish

Hobby Horseman @HobbyHorseman

California, United States

Special spring weekend dinner. Green spring asparagus and oranges are ripe at the same time here in California, around end of February. This dish is flavored with orange liqueur we made the year before. We used salmon crumble portions and orange juice butter sauce. We use ghee butter because it doesnt splatter.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

3 Minute blanch, 10 minute broil

2 people

1 poundfresh green asparagus
2navel oranges, skin scrubbed
2halfcup portions of frozen salmon crumble
Ample boiling water with 1 Tsp flaked seasalt
2 TbsOrange liqueur
California Farm Cointreau Liqueur
2 TbsScraped orange Rind, jullienne sliced
1/4 cupOrange juice, 1/4 cup pine apple juice
4Orange slices, peeled
1/4 cupGhee butter
California Farm Clarified Ghee Butter
2 TbsFresh cilantro garnish
Equipment: air fryer, baking tray, 6” x 6” glass baking dish, cast iron sauce pan with lid, brush
Cost: asparagus, farmfree or $1.28 per pound at the farmers market, crumbled salmon portions $1.50, oranges $1, butter, other $1, cointreau liqueur $1, per dinner $3.64

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Steps

3 Minute blanch, 10 minute broil

1

Make quick salmon crumble. Use sprinkle of flaked seasalt to rub on flesh side of 2 pound filet of atlantic salmon, rub skin side with olive oil. Bake in airfryer at 400F degrees on baking tray till flakey, about 15 minutes, till flakes are loose with fork. Scrape salmon off the skin with fork, crumble, make eight half cup portions wrapped individually in shrinkwrap, use two, keep six frozen in ziplock freezer bag for future use. Skin goes to cat.
2

Blanch the asparagus. Sprinkle 1Tsp flaked seasalt over the asparagus stalks in baking dish, after snapping off the woody ends, and snipping half of the very asparagus tips. Pour boiling water over. Let stand 3 minutes. Set aside asparagus water, woody ends and asparagus tips to make asparagus broth soup later.

California Farm Thai Coconut Asparagus Soup
3

Make julienne from the orange peels. Quarter the peels, scrape the bitter white pith off inside with a spoon. Julienne means make very thin slivers, as wide as the scraped peel is thick. Cook the slivers in the ghee butter with orange juice, some cointreau liqueur in cast iron sauce pan till the slivers have absorbed the flavors and are soft, about 15 minutes.
4

Add 2 portions salmon crumble to asparagus. Drizzle julienne butter orange sauce over the asparagus. Arrange peels evenly. Broil 10 minutes in airfryer at 450 F degrees.
5

Decorate grilled asparagus with fresh orange slices and garnish with freshly chopped cilantro. Fresh chopped cilantro with fresh orange slices is a surprisingly delicious combination. Drizzle cointreau liqueur over, serve. Enjoy.

Linked Recipes

California Farm Cointreau Liqueur

California Farm Clarified Ghee Butter

California Farm Thai Coconut Asparagus Soup

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on February 29, 2024 19:07

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.