Chef Jason Giles
Jacks Restaurant at the Portola Hotel & Spa
8 5-oz. Loch Duart salmon filets
2 navel oranges, segmented
2 ruby red grapefruit, segmented (reserve juice)
1 T seasoned rice wine vinegar
1/4 cup chopped parsley
4 T butter
4 cups cooked long grain wild rice
2 stalks green onion, minced
1/2 cup dried cranberries
salt and pepper
Preheat oven to 375°F.
Mix reserved juice from citrus with the rice wine vinegar, parsley and a pinch of salt. Put citrus segments into juice mixture and set aside.
Season the salmon filets with salt and pepper and place on a greased oven-safe sheet pan. Place in heated oven and cook for 12 minutes for medium rare or until done to your liking.
While the salmon is cooking, heat a 12 to 14-inch skillet on the stovetop over medium-high heat. Add butter, wild rice and minced green onion. Cook for 3 minutes and add cranberries. Taste and season with salt and pepper.
Put a small scoop of the wild rice down in the center of the plate. Place a piece of the roasted salmon on the rice. Top with 1/8 of the citrus compote and drizzle with remaining juice.