Name: California Farm Asparagus Salmon Crumble in Orange Butter
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 2 servings
Cuisine: American cuisine
Ingredients: 1 lb green asparagus (fresh); 2 pcs navel oranges (skin scrubbed); 2 pcs salmon crumble portions (half cup portions, frozen); 1 tsp flaked sea salt (for boiling water); 2 tbsp orange liqueur (California Farm Cointreau Liqueur); 2 tbsp orange rind (scraped, julienne sliced); 0.25 cup orange juice (plus 1/4 cup pineapple juice); 4 pcs orange slices (peeled); 0.25 cup ghee butter (California Farm Clarified Ghee Butter); 2 tbsp cilantro (fresh, for garnish)

California Farm Asparagus Salmon Crumble in Orange Butter - Image 1

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.

Preparation time: 3 min
Cooking time: 10 min
Total time: 13 min
Servings: 2
Course: Main
Complexity: Medium

Units:

Temperature:

Scale:

Ingredients

1lb green asparagus(fresh)
2 pcs navel oranges(skin scrubbed)
2 pcs salmon crumble portions(half cup portions, frozen)
1 tsp flaked sea salt(for boiling water)
2 tbsp orange liqueur(California Farm Cointreau Liqueur)
2 tbsp orange rind(scraped, julienne sliced)
1/4 cup orange juice(plus 1/4 cup pineapple juice)
4 pcs orange slices(peeled)
1/4 cup ghee butter(California Farm Clarified Ghee Butter)
2 tbsp cilantro(fresh, for garnish)

Instructions

Preparation

Make quick salmon crumble. Rub flesh side of 2 pound filet of atlantic salmon with sprinkle of flaked seasalt, rub skin side with olive oil. Bake in airfryer at 204°C 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.
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.
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.

Cooking

Add 2 portions salmon crumble to asparagus. Drizzle julienne butter orange sauce over the asparagus. Arrange peels evenly. Broil 10 minutes in airfryer at 232°C degrees.

Serving

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.

Nutrition

Servings: 2
Serving size (imperial): 16.3 oz

Nutrient	Per serving	Per 100 g	Total (2 servings)
Calories	460 kcal	100 kcal	920 kcal
Protein	23 g	5 g	46 g
Fat	34 g	7.4 g	68 g
Carbs	16 g	3.5 g	32 g

Tips

Prepare salmon crumble ahead of time and freeze for quick use.
Broil at high heat to get a nice char on the asparagus and salmon, ensuring flavors meld well.
Garnish with fresh cilantro and orange slices for a vibrant presentation and refreshing taste contra

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Ingredients

1lb green asparagus(fresh)
2 pcs navel oranges(skin scrubbed)
2 pcs salmon crumble portions(half cup portions, frozen)
1 tsp flaked sea salt(for boiling water)
2 tbsp orange liqueur(California Farm Cointreau Liqueur)
2 tbsp orange rind(scraped, julienne sliced)
1/4 cup orange juice(plus 1/4 cup pineapple juice)
4 pcs orange slices(peeled)
1/4 cup ghee butter(California Farm Clarified Ghee Butter)
2 tbsp cilantro(fresh, for garnish)

Instructions

Preparation

Make quick salmon crumble. Rub flesh side of 2 pound filet of atlantic salmon with sprinkle of flaked seasalt, rub skin side with olive oil. Bake in airfryer at 204°C 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.
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.
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.

Cooking

Add 2 portions salmon crumble to asparagus. Drizzle julienne butter orange sauce over the asparagus. Arrange peels evenly. Broil 10 minutes in airfryer at 232°C degrees.

Serving

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.

Nutrient

Per serving

Per 100 g

Total (2 servings)

Calories

460 kcal

100 kcal

920 kcal

Protein

23 g

5 g

46 g

Fat

34 g

7.4 g

68 g

Carbs

16 g

3.5 g

32 g