Moink in the Wild: Salmon Inverness

From Chef Tommy!

This recipe takes me back to the Highlands of Scotland. All you need is an orange and some fresh rosemary to allow you to eat like a queen/king! I adore this recipe with pureed cauliflower and fresh baby spinach.

Salmon Inverness

Ingredients

  • 1 large Moink salmon filet
  • 2 oranges
  • 3-4 fresh sprigs of rosemary
  • 2 drizzles of olive oil
  • 1 bag baby spinach
  • Salt and pepper to taste

Kitchen Rhythm

Before you start this particular recipe, I would start with my pureed cauliflower. Leave it in the oven, keeping it warm at about 175 degrees.

Instructions

  1. Start up your grill on high.
  2. On a cutting board, pluck and chop about 3-4 sprigs of fresh rosemary, put the cutting board to the right of the sink.
  3. Now unpack your salmon in the sink, scissors are best for getting the salmon out.Salmon Inverness
  4. Place the salmon on the cutting board, and evenly sprinkle your rosemary over it.
  5. Zest your orange over the salmon. Only the orange part of the orange, no pith or white, it’s bitter and mean to food!
  6. On the same board, cut the orange in half, and squeeze over the salmon.
  7. Drizzle a teaspoon of olive oil (about a 3-4 second count).
  8. Rub in a little fresh ground pepper and salt, and you are ready to grill!
  9. Brush off that grill! Only my Dad was a fool enough to use a dirty grill. It’s not flavor, it’s burnt pieces of who knows what from who knows when!
  10. The thinner side of the salmon is called the belly. Place your salmon FLESH SIDE DOWN with the belly towards the front of the grill. I call this belly to belly!
    *Note: The object to cooking any meat or fish is to seal in the juices, right? The skin acts as a primary sealant. When you put skin side down, you will boil your fish, not grill it. Also, you will end up with scales on the flesh side of the filet, letting all your friends know you didn’t listen to Chef Tommy!
  11. I hate to break it to you, but you are not the master of time and space…. Do not force the grill! Let the grill do the work. The meat will always release in time. I gently use my spatula on the filet only after I see a grey line of the filet where the fish is actually being cooked.
  12. I then gently go up and down separating the fish from the grates. Once released, I flip the filet away from me in one motion. Use the spatula and the tongs for this. Having the thin side of the filet or belly towards me allows me to do this without breaking off the belly. Now I turn down the heat to low and close the lid on the grill, creating an oven to let the fish finish.
  13. Go inside and put baby spinach on a platter and return to your grill. Turn off the grill and open it up. Use the spatula to get under the fat part of the filet, and the same time use your tongs to get under the skinny part. Now you can pick up your filet with ease and place it on top of the spinach.
  14. Finish with a fresh squeeze of the second orange, another drizzle of olive oil (bring out that good olive oil for this!) and salt and pepper. If you have any leftover salmon, this makes the best salad on the planet the next day. Do your own version of a Salad Nicoise, or even use the salmon instead of a can of tuna and make your own mayo-based salad!

We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!

 


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