citrus + spice

Orange Balsamic Salmon Salad
View Gallery 2 Photos
Orange Balsamic Salmon Salad
Lemon Lavender Scones

Summer is a colorful season in Northern New Mexico in many respects, bolstered by the bounty of fresh produce that’s so readily available at local farmers markets. It’s my favorite time to get creative in the kitchen. With these two recipes, I’m combining three of my favorite things: citrus flavors, spices, and fragrant herbs. Enjoy!—Amy Gross, Editor

Orange Balsamic Salmon Salad

Serves 2

8–10 oz. salmon fillets
2–3 tsp Savory Spice Shop Asian Delight BBQ Rub (see page 75)
4 cups arugula
1 oz goat cheese
2 golden or regular beets, cut into bite-sized pieces
1/3 cup yellow pepper, thinly sliced
1/4 cup red onion, thinly sliced
1/2 tsp balsamic vinegar
Juice from 1/2 lime
2 T juice and 1 tsp zest from 1 orange
1 1/2 T olive oil + more for drizzling
1/4 tsp Dijon mustard

Salt and pepper

Preheat oven to 400 degrees. Spread beets into single layer on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast for 30–35 minutes. Allow to cool slightly or to room temperature.

Cut salmon into 2 pieces. Combine Asian Delight BBQ Rub with salt and pepper to taste, and liberally rub the salmon on three sides. In a large bowl, combine 1 1/2 T olive oil, vinegar, lime juice, orange zest, orange juice, and mustard. Season with salt and pepper, whisk to emulsify, and add a drizzle of honey to taste. (You might want to reserve a tiny bit of the dressing to drizzle over the salmon.) Toss the arugula in the dressing to thoroughly coat, and set aside.

Heat a drizzle of olive oil in a nonstick skillet to medium-high heat. Place the salmon, skin side down, on the skillet and cook for 60 seconds. Flip and slide the skin off, seasoning the exposed side with more Asian Delight rub. Cook salmon to 60 percent done, then flip and cook for another 3–5 minutes, making sure it does not overcook. 

Plate arugula salad and top with goat cheese, roasted beets, onion, and peppers. Place salmon on salad and drizzle with reserved dressing, if desired.

Lemon Lavender Scones

These heavy and satisfying English scones have a wonderful aroma and can be served with or without the glaze. Resist the temptation to add more lavender than what’s called for; too much gives baked goods a soapy flavor.

Makes 8 scones

2 cups flour
5 T white sugar
1 T baking powder
1/2 tsp salt
6 T cold, unsalted butter
1 tsp Los Poblanos culinary lavender (see page 74)
2/3 cup full-fat half and half + 1 T for brushing
1 large lemon
1 3/4 cups powdered sugar
2 T turbinado sugar (if not glazing)

Preheat oven to 425 degrees and line a baking sheet with two sheets of parchment paper. Steep the lavender in the half and half in the refrigerator while you prepare the dough. Zest and juice the lemon, reserving the juice for the glaze.

In a medium bowl, combine the flour, white sugar, baking powder, and salt. Using a pastry cutter, fork, or your fingers, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Add the half and half all at once, making sure to scrape all of the lavender into the bowl. Mix with a spoon, scraping the sides of the bowl, until all elements have been mostly incorporated.

Lightly flour a work surface and carefully dump out the dough. Using your hands, knead carefully, pulling in any stray dry crumbs, until the dough just holds together. Form a ball, then flatten to a circle about 1/2″ thick. “Square” up the edges of the circle.

Using a sharp knife, cut the dough into 8 equal wedges and place on the baking sheet about 1 apart. Lightly brush the tops with a little half and half. If not glazing, sprinkle with turbinado sugar.

Bake for 13 minutes. Unglazed scones can be served warm.

If glazing, let the scones cool completely. Add the lemon juice little by little into the powdered sugar, stirring constantly, until your desired consistency has been reached. Drizzle the glaze over scones and allow it to harden slightly before serving.