Calamandins/ Calamondin

The calamandin is a small sour orange citrus that is not very well know.  My mother had two gorgeous trees that gave fruit year round.  She used them in drinks, and as marmalade and chutney.  It became a very favorite family fruit.

I now have two trees and I have been able to experiment a bit.

I decided to see if it would go well with some salmon.


I took a beautiful fresh fillet of wild king salmon.  Salted and peppered it.  Then I put it in a oven proof dish with calamandins and poured  a little bit of maple syrup over it.  The calamandins are quite sour so it needed some sweetness and I thought that the whole east meets west, Vancouver type of action would be good.  I sprinkled some herbs de provance over it all and ran it in the broiler  until the salmon was just warm in the middle.  The top of the salmon got a nice browning and it ended up being delish!  I plated it over sauteed spinach. And I sprinkled some sesame seeds over the top of it all.  Even my non fish loving husband liked it.  I think it is a nice use of the calamandins.

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Oil Poaching

Poaching in oil is very popular now.  Don’t be afraid of it.  It does not taste oily or greasy.  This works extremely well with fish.  The key is to use good simple seasonings.  And to make sure that the oil is at the proper temperature.


You should use a saucepan that can hold the fish fillet submerged completely in the oil.  You should heat a good olive oil to about 325 degrees.   Season the fish (in this case I used Salmon) with salt and pepper.  You can even use slices of lemon.  Carefully place the fish in the oil and maintain the temperature of the oil.  Poach the fish for 10 minutes depending on the thickness of the fillet and serve.


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