Sweet Citrus and Spice Salmon – two ways.
You lucky ducks are getting two Sweet Citrus and Spice Salmon recipes in this post: Sweet Citrus and Spice Salmon (above) and Sweet Citrus and Spice Salmon Sliders (below). Both recipes are favorites and frequents in the Rawn household. And the best part about these recipes is you’ll roast extra salmon on day 1 and reserve half of it for the next day to make quick and easy sliders.
Why do you get two recipes in one post? Because this month’s Recipe ReDux theme is: Two for One – cooking once and eating twice. Whenever we cook, we end up with leftovers. Usually those leftovers are perfect for lunch or a super quick repeat dinner the next night. But, other times, like in this case, you can make a completely unique and special meal – so it doesn’t seem like you’re eating “leftovers” at all. (I love leftovers, but, someone else in the house isn’t as much of a fan).
The homemade rub on the salmon was created because my all time favorite McCormick rub, Sweet Citrus and Spice Salmon Rub (below), was discontinued. Before it was discontinued, I bought a case of it online. It’s that good. It’s a combination of brown sugar, dried orange peel, dried mustard powder, garlic powder, dried onion, paprika and salt.
But it’s easy to re-purpose at home. This homemade version comes pretty darn close to the real deal. You’ll add the rub to the salmon, simply roast it, then will use it for these two creations.
So enjoy this Sweet Citrus and Spice Salmon over greens with baby bellas on day 1.
And these Sweet Citrus and Spice Sliders on day 2.
Here’s how to make these two recipes:
Sweet Citrus and Spice Salmon
Time: 20 minutes
- 1.5 lb salmon fillet, cut into quarters
- 8 oz baby bella mushrooms, cleaned and halved
- 4 cups baby kale/spinach blend
- ½ tsp olive oil
For the rub:
- 1 Tbsp dark brown sugar
- 1 tsp ground mustard (dried)
- 1 tsp paprika
- 1 tsp chopped onion (dried)
- 1 tsp garlic powder
- 1 tsp orange peel (dried)
- ½ tsp salt
Directions: Preheat oven to 425. Combine spices together. Sprinkle generously over fish and let sit 10 minutes (you won’t use all the rub, so save the remainder for next time). Place salmon on a tinfoil lined baking sheet and bake 10-12 minutes, until desired doneness (we like ours a bit rosey in the middle). While the salmon is cooking, heat ½ tsp olive oil in a sauté pan over medium high heat. Sauté the mushrooms until browned then add the greens until barely wilted. Remove from heat. Place the greens onto 2 plates, top with mushrooms. Set half of the salmon aside (for tomorrow night) and split the rest between the 2 plates. Serve.
Sweet Citrus and Spice Salmon Sliders
Time: 10 minutes
Makes: 4 patties
- 12 oz salmon fillets (leftovers from Sweet Citrus and Spice Salmon), flaked into pieces
- 1/2 cup plain panko breadcrumbs (gives the patties that nice crispy crust)
- 1 egg, beaten
- ¼ cup Greek yogurt OR reduced-fat cream cheese
- 1 tsp olive oil for frying
- 4 whole wheat slider buns
- 4 Bibb lettuce leaves
- Salt/pepper to taste
Directions: In a medium mixing bowl combine salmon, egg and breadcrumbs. Shape into 4 patties. Heat a sauté pan on medium high with 1 tsp olive oil. When pan is hot, add patties. Cook 2-3 minutes until lightly browned on the underneath, then flip and cook an additional 2-3 minutes. Remove from heat. Spread yogurt or cream cheese on top half of each bun and add a lettuce leaf to each bottom bun. Add one salmon slider to each bun. Salt and pepper to taste.
For more cook once, eat twice recipes, visit my fellow Recipe ReDuxer blogs: