Another take on the Salmon Citrine recipe using Calamondin Puree.

Salmon Citrine, Calamondin Puree

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 2-3


  • 2½ T butter, salted or unsalted

  • 2 shallots, finely chopped

  • 1 clove garlic, minced

  • 2 t fresh ginger, minced

  • 1 c white wine; Sauvignon Blanc or Chardonnay recommended

  • 1/3 c Calamondin puree

  • ¼ t Calamondin sea salt

  • ¼ t freshly ground pepper (about 6 twists)

  • 3 T honey

  • 1 T fresh minced dill (less if not fresh)

  • 1 pound skinned, boned Salmon filets approximately 3” wide, skin on or off
    Pertinent Equipment:

  • 10-11” Sautee pan with lid

  • A fish spatula is useful


  1. Melt butter in pan on medium heat. When butter begins to bubble, add shallots, garlic and ginger. Sautee until golden brown.Do not remove this mixture from pan. Push to the side and place Salmon filets presentation side down. Lightly sautee for about a minute. Flip the Salmon using spatula.

  2. Add wine, Calamondin puree, Calamondin sea salt and pepper. Cover and poach for 5-10 minutes depending on filet thickness. For a ¾” thick piece, 7 minutes is usually perfect. Anyone down wind from you will want to know what you are cooking at this point. You may peak inside a piece of fish and if still dark orange in the center, poach another minute or two.

  3. Remove Salmon filets from pan and keep warm on a plate, covered. Add honey to pan mixture. Stir and simmer this uncovered mixture until liquid amount is reduced by about 2/3’s and the sauce is slightly thickened. Remove from heat. Stir in fresh dill. Plate filets on single serve plates and spoon enough sauce over to cover the filet. Serve immediately.

  4. Laurie’s notes: This dish can be made with commercially available Calamondin coulis. To make with Calamondin coulis, swap Calamondin puree and honey for 3 T coulis. Stir coulis in after sauce has reduced at the end. Our tasters were split on this version or a version with some “heat”. I haven’t cooked in Cajun country for nothing! To make the “heat” version, use ¼ t of each: caraway seed, cayenne pepper and smoked chipotle chili powder. Add this with the wine mixture after poaching the fish. Do not add dill.

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