Sunday, December 28, 2014

Melissa's Week: Broiled Chive and Citrus Peel Salmon, Minted Peas with Cipolline Brown Butter

Broiled Chive and Citrus Peel Salmon,
Minted Peas with Cipolline Brown Butter

 Between the Holidays and so many wonderful products, Melissa's week is turning more in to Melissa's MONTH!

Last night was our final Holiday feast, with some wonderful foodie friends.  While shopping for ingredients,  I was so happy to find almost TOO many Melissa's products to choose from at my local grocery store!  If you've got a Fry's, Ralph's or other Kroger chain grocery store, be sure to look at all the wonderful Melissa's fresh product and other great products they carry.

Fresh Herbs on Display in
the Produce Section
I love working with fresh herbs as seasoning and garnish to all my dishes.  Some of my favorites from Melissa's include their rosemary, chives and mint.  You'll see the rosemary soon in a delicious prime rib recipe, but today our stars are the chives and mint!

One of my other favorite things from Melissa's are their variety of ONIONS!  It's hard for me to put onions in my dishes at home because they HATE my husband, especially his stomach.  Most of my recipes use scallions or green onions, but I managed to get away with some cute and tasty Cipolline onions in my minted peas today!

Melissa's Cipolline onions are a small, Italian pearl onion with a mild, sweet flavor.  They're perfect for implementing into a sauce without an overwhelming flavor.  I incorporated them into a brown butter that went perfectly with my minted peas.

For the salmon, the recipe is simple, but really delicious!  I used Melissa's fresh chives and the zest from all three of my fruit trees.  I marinated the salmon for about two hours before broiling it quickly in the oven and the flavor was amazing!

Broiled Chive and Citrus Peel Salmon

Prep Time:  10 minutes (plus 2 hours marinating time) / Cook Time: 9 minutes / Servings: 4

Melissa's Fresh Chives with Zested Citrus Peel
and Samlon
  • 4 salmon fillets (about 2 lbs. total)
  • 1 medium Meyer lemon, juiced and zested
  • 2 medium tangerines, zest only
  • 1 medium grapefruit, zest only
  • 2 tbsp. Melissa's fresh chives, chopped
  • 1/3 cup olive oil
  • 1/4 tsp. each salt and pepper
  1. Combine all the ingredients in a large, sealable plastic bag.  Close and seal the bag, releasing all the air as you close.  Massage the ingredients into the salmon lightly, careful not to tear the salmon.  Place the bag in the refrigerator for about 2 hours to marinate.
    Marinating Salmon
  2. Preheat oven to broil.
  3. Remove the salmon from the refirgerator and place on a cookie sheet or broiling pan.  Broil the salmon in the oven for 8-9 minutes, until salmon is just barely cooked through.  Remove from the oven and allow to cool for 2-3 minutes before serving.

Minted Peas with Cipolline Brown Butter
Melissa's Cipolline Onions

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

  • 12 oz. bag of frozen peas
  • 1 stick of butter
  • 2 medium Melissa's Cipolline onions, chopped
  • 1 tbsp. Melissa's fresh mint, chopped
  • 1/4 tsp. each salt and pepper


1. Place the butter and onions in a medium saucepan and heat to medium heat.


2. Bring the butter to a boil and stir while the onions soften and the butter begins to brown, about 10 minutes.

3. When the butter is light brown and speckled, remove it from the heat immediately.  The butter will burn easily if it continues to cook.  Run the butter through a strainer if you don't want the cooked onions in your dish (my husband won't eat them, so I just used them to flavor the butter...the strained onions were SO good, I ATE them right out of the strainer!)

The strained, browned, finished butter will look like this:

4. Place the frozen peas in a separate, medium saucepan.  Heat on medium heat for about 4-5 minutes, just until the peas are thawed and warmed.  

5. Remove from the heat and transfer to a large serving bowl.  Add the browned butter and the fresh, chopped mint.  Stir until combined and serve.

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