Citrus Herb Salmon with Pistachios and Buttery Brown Sugar Sauce | Recipe | Cub - Cub groceries, pharmacies and liquor stores make shopping your way easy - in-store or online with pickup and delivery

Citrus Herb Salmon with Pistachios and Buttery Brown Sugar Sauce

Recipe - Northside

Citrus Herb Salmon with Pistachios and Buttery Brown Sugar Sauce

Prep Time15 Minutes

Servings6

Cook Time10 Minutes

Ingredients

1/4 cup packed dark brown sugar

2 tablespoons water

2 tablespoons butter, melted

1 piece (1 1/2 lbs) sockeye salmon, skin on, pin bones removed

1/2 teaspoon salt

3 oranges, peeled and cut into sections

1 red grapefruit, peeled and cut into sections

1/4 cup chopped toasted pistachios

1 tablespoon thyme

Directions

In small saucepan, combine brown sugar, water, and 1 tablespoon butter. Bring just to a boil, remove from heat and allow to cool.
Arrange oven rack 4 inches from broiler element and set to broil. Coat rimmed sheet pan with cooking spray. Pat salmon dry. Place salmon, skin side down in pan; brush with remaining tablespoon butter. Sprinkle with salt. Broil salmon 6–9 minutes, or until fish flakes easily with fork.
Transfer to serving platter. Drizzle brown sugar sauce over salmon. Arrange orange and grapefruit sections around salmon. Garnish with pistachios and thyme.

15 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1/4 cup packed dark brown sugar

Essential Everyday Sugar, Dark Brown, Pure, 32 Ounce

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$2.99$0.09/oz

2 tablespoons water

2 tablespoons butter, melted

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.

Add Essential Everyday Butter, Sweet Cream, Salted to Favorites.Add Essential Everyday Butter, Sweet Cream, Salted to Favorites.

$4.69$1.17 each

1 piece (1 1/2 lbs) sockeye salmon, skin on, pin bones removed

1/2 teaspoon salt

3 oranges, peeled and cut into sections

Produce Navel Orange, 0.5 Pound

Add Produce Navel Orange to Favorites.Add Produce Navel Orange to Favorites.

$1.25 avg/ea$2.49/lb

1 red grapefruit, peeled and cut into sections

Produce Grapefruit, Star Ruby, 1.25 Pound

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$3.11 avg/ea$2.49/lb

1/4 cup chopped toasted pistachios

Wonderful Pistachios, Roasted & Salted, 16 Ounce

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$9.49 was $9.99$0.59/oz

1 tablespoon thyme

Wild Harvest Organic Thyme, 0.5 Ounce

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$2.50 was $2.99$5.00/oz

Directions

In small saucepan, combine brown sugar, water, and 1 tablespoon butter. Bring just to a boil, remove from heat and allow to cool.
Arrange oven rack 4 inches from broiler element and set to broil. Coat rimmed sheet pan with cooking spray. Pat salmon dry. Place salmon, skin side down in pan; brush with remaining tablespoon butter. Sprinkle with salt. Broil salmon 6–9 minutes, or until fish flakes easily with fork.
Transfer to serving platter. Drizzle brown sugar sauce over salmon. Arrange orange and grapefruit sections around salmon. Garnish with pistachios and thyme.