Ooh La La: Salmon a l’Orange


  • 6 oz. salmon
  • 1/2 cup blood orange juice
  • 1/2 cup maple syrup
  • 1/4 cup bourbon
  • 6 oz. Arborio rice
  • 2 cups julienned onion
  • 1 qt. chicken stock
  • 2 cups baby spinach
  • 1 cup sliced mushrooms
  • 3 tbsp. chopped garlic
  • 3 tbsp. olive oil
  • 1/4 cup white wine
  • 2 tbsp. pecans — toasted

TO SERVE: Plate the risotto and spinach and mushroom mixture, then add the salmon in the center. Drizzle the plate with the orange glaze. Garnish with 2 tbsp. toasted pecans.



  1. Saute the onion and half of the garlic in 2 tbsp. olive oil until they start to brown
  2. Add the dry rice to the pan until toasted
  3. Deglaze the pan with white wine, then slowly add chicken stock one cup at a time until it is absorbed by the rice. The risotto is done when it becomes al dente


  1. Juice blood oranges to get 1/2 cup juice, pour into a small pot
  2. Add maple syrup and bourbon, then reduce by half


  1. Add 1 tbsp. garlic to a saute pan and cook until it begins to brown
  2. Add mushrooms and cook until tender
  3. Add the spinach and immediately pour 1/4 cup of white wine into the pan to wilt the spinach


  1. Preheat the oven to 400°F
  2. Heat a saute pan over medium heat and add 1 tbsp. olive oil
  3. Cook salmon with the skin side up for 4-5 minutes, then flip and put into the oven with the skin side down to finish cooking (approximately 5 minutes for medium)

Recipe contributed by Corner Cafe |  photos by Kristen Vann Bryant

  • Ashley Ribock

    Looks delicious!