Blueberry Honey Citrus Salmon with Vichy Carrots & Brown Butter Swiss Chard

Cuisine TypeAmerican

Salmon gets brightened up with notes of orange and lime, and a hint of spice. 


Honey chablis marinade
1 c. chablis wine
1 c. orange juice concentrate
3 1/2 oz. raw blackberry honey
2 tbsp. cilantro, washed and chopped
2 tbsp. Dijon mustard
1 lime, zested
1 tbsp. Sriracha
1/2 tbsp. garlic, minced
1/2 tsp dill, dried
2 tbsp. sweet chili sauce
1/2 tsp. coriander, ground

Vichy carrots
1 carrot, peeled and fancy cut
1 oz. honey, avocado pollen
1 oz. Land O Lakes® Unsalted Butter
2 pinches salt
1/2 pinch black pepper, ground

6 c. water
1/2 tbsp. honey, granulated 

Swiss chard
1/2 Swiss chard, washed and torn
4 oz. Land O Lakes® Unsalted Butter

6 oz. salmon filet with skin on



1. Combine all marinade ingredients. 
2. Marinate salmon for 12-14 minutes. Reserve marinade when removing the salmon. 
3. In a medium pan, cover carrots with water. Boil; cook until tender.
4. Pour off water, add honey, butter, and season to taste.
5. Reserve. 
6. In medium pan over medium/high heat, brown the butter for Swiss chard.
7. Add Swiss chard and saute until tender.
8. Season with salt and pepper. 

9. Reserve.
10. Over high heat in a medium pan with canola oil, sear salmon to an internal temperature of 145. 

11. Reduce remaining marinade to glaze consistency.

Photo by Scott Curty

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