Travel Oregon Blog

Recipe of the Month: Arugula Salad with IPA-Honey Marinated Salmon and Citrus Vinaigrette

Here at Travel Oregon, we feature a recipe each month from a local restaurant, using local ingredients. We hope you enjoy this month’s recipe!

Early spring, Chinook King Salmon return to the Columbia and Willamette rivers (and others in Oregon) so why not celebrate with a springy recipe starring the salmon? This delicious recipe hails from Pelican Pub & Brewery in the north coast town of Pacific City.

Recipe of the Month: Arugula Salad with IPA-Honey Marinated Salmon and Citrus Vinaigrette (detailed recipe and instructions to follow)

Here’s our cast of characters. Not pictured: eggs, paprika, cayenne, sugar, and salt.

Step 1: Combine beer and honey. Whisk until honey is dissolved. Try and resist the urge to taste the beer and honey mixture. Pour over salmon and place in refrigerator to marinate (40 minutes).

While the salmon is marinating, preheat the oven to 350. In a bowl, combine walnuts, egg yolks, sugar, cayenne, and paprika. Mix together.

Spread into baking pan, and place into preheated oven. Note: my pan was a bit too small.

Now is a great time to put together the vinaigrette. Combine the juice of the oranges and lemon, the zest of one orange, the garlic, the shallot. Here’s where it gets tricky. We used all the beer and honey the recipe called for in the marinade. So, for the vinaigrette, we added the beer and honey to taste. When that is all combined, slowly add in the olive oil and whisk. You can’t tell from this photo, but the preparation of this vinaigrette was an impressive display of teamwork. I’m taking the photo AND pouring the oil, while my boyfriend is whisking.

I bought two bunches of arugula. It was too much. Next time, I’ll buy the prepacked, washed arugula and save myself some time. If you do buy bunched arugula, be sure to wash it thoroughly as it can be very sandy.

Looks like our walnuts are done! The recipe says to bake the walnuts for 10 minutes. Mine needed a little extra time, so keep your eye on them. Once the walnuts are done, adjust the temperature on your oven to 400. Next time, I’ll make extra walnuts, as they’re really yummy.

At this point, it would  be awesome if you had a skillet that is oven-proof. We are not that fancy. Sear marinated salmon in frying pan, flip – and then place in the oven to finish for four or so minutes. Be careful during the searing – the honey in the marinade may cause the salmon to burn.

While the salmon is finishing up in the oven, quickly toss together the arugula, candied walnuts, blue cheese, sliced plums and vinaigrette.

Finally, when the salmon is done, place on top of the salad. Enjoy!

The verdict: We love this salad! The spicy walnuts along with the sweetness of the IPA-Honey Marinade go very well together.

Let us know if you try this, or any of our other Travel Oregon Recipes of the Month!

Arugula Salad with IPA-Honey Marinated Salmon and Citrus Vinaigrette
From Pelican Pub & Brewery in Pacific City, Oregon

4 pieces Wild Pacific salmon – 5 ounce fillets
8 ounces India Pelican Ale
6 ounces Oregon honey
3 each oranges
1 each lemons
1 ounce shallot
3 cloves garlic
6 ounces extra virgin olive oil
1 Tablespoon salt
1 cup walnuts
2 each egg yolks
1 teaspoon paprika
1 teaspoon cayenne
¼ (one-quarter) cup sugar
8 ounce arugula
3 ounce Rogue bleu cheese
4 each Oregon plums

Combine honey and India Pelican Ale until honey dissolved. Add salmon and marinate 40 minutes in refrigerator.

For Vinaigrette:
Combine juice from oranges & lemons, orange zest from one orange, shallot, garlic, honey, IPA, and salt. Slowly add EVOO as you whisk/blend the juice mixture. Set aside.

For Candied Walnuts:
Combine yolks, spices, nuts, and sugar. Place on sheet tray and bake in 350 F oven for 10 minutes or until done. Set aside.

Remove salmon from marinade and sear in frying pan (careful not to burn due to honey in marinade). Flip in frying pan and place in 400 F oven to finish about 4 minutes. Toss together arugula, bleu cheese, candied walnuts and plum slices with citrus vinaigrette. Top with salmon and orange slice for garnish.

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Tags: Chinook King Salmon, Oregon Coast, Pelican Pub & Brewery, recipe of the month, restaurants