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Sweet Bourbon Salmon With Asparagus, Potatoes And Orange-Tarragon Aioli

Ignite the flames of passion this Valentine's Day with our Sweet Bourbon Salmon, a culinary love affair that transcends the ordinary. Succulent salmon, bathed in a decadent sweet bourbon glaze, takes center stage, accompanied by a symphony of perfectly roasted potatoes and crisp asparagus. Elevate the romance with our enchanting orange-tarragon aioli, a kiss of citrus and herb-infused perfection that adds an extra layer of allure. Picture your special evening illuminated by the flickering candlelight as you savor each bite of this exquisite creation, a celebration of love and indulgence. Let your Valentine's Day be an unforgettable journey of taste and togetherness, as you savor this divine blend of flavors crafted to make hearts flutter and taste buds dance in unison.
Serves: 2
Prep time: 10 mins
Cook time: 22-25 mins
Ingredients
Preparation

For the Sweet Bourbon Salmon, Gold Potatoes & Asparagus

  • 2 ea Sea Cuisine Sweet Bourbon Salmon
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1 cup Potatoes, cut to 3/4"
  • 8 oz Asparagus, cut to length of salmon filet

For the Orange Tarragon Aioli

  • 1/2 cup Mayo
  • 1 tbsp Orange Marmalade
  • 1/2 tbsp Tarragon
  • 1 tsp Lemon, juice
  • 1/4 tsp White Pepper

For the Garnish

  • 1 ea Orange, segments
  • bsp Tarragon, leaves, Reserve best looking whole leaves for garnish
Tips from the chef: To insure they cook at the same time as your salmon the potatoes should measure no more than ¾”. A Supreme is the most tender parts of citrus that are cut from the fruit. This requires carefully removing the rind and peel off the fruit, exposing the triangular, tender wedges where you then proceed to cut the wedges out, over a bowl, until finished. Or, you can find already cut product at your grocery store, in their produce department's refrigerator case. It's much easier that way...
  1. For the Sweet Bourbon Salmon, Potatoes & Asparagus: Prepare the Salmon per Sea Cuisine package directions. Toss the potatoes and asparagus in the olive oil, salt and pepper. Add the potatoes to the pan along with Salmon, reserving the asparagus. After 10 minutes add the asparagus and return to the oven until the Salmon is fully cooked.
  2. For the Orange-Tarragon Aioli: Whisk together mayonnaise, orange marmalade, minced tarragon, lemon juice, and white pepper.
  3. To Finish: Begin with a bed of potatoes and asparagus, topped with Sea Cuisine Sweet Bourbon Salmon then surrounded by orange segments' drizzled with Orange-Tarragon Aioli.

Sweet Bourbon Salmon