Pan Seared Sockeye Salmon with Orange Butter Sauce
Quick, easy, undeniably gourmet.
- 4 6 oz red salmon fillets
- 2 tsp olive oil
- kosher salt & course black pepper
- 1 tsp butter
- 4 garlic cloves chopped
- 2 tbsp orange juice
- 1/4 cup white wine
- 3 tbsp butter
- 1 tsp Birch syrup
- orange zest to taste
- 2 tbps parsley minced for garnish
Remove salmon from fridge and rest at room temp (on paper towels) while assembling sauce.
In a small sauce pan saute garlic in tsp of butter until lightly brown (1 - 2 minutes)
Add juice and wine. Simmer until reduced by half about 3 minutes.
Whisk in butter and syrup. When butter is melted, turn off heat.
Salt and pepper both sides of salmon. Heat non-stick pan with olive oil on medium-high heat.
Once pan is hot and oil is shimmery at salmon skin side down. Cook about 4 minutes without moving the fillet.
Flip salmon and cook for another 2 minutes. If you can, gently peel the skin from the fillet. It should peel right off but you don't want it sliding around in the pan.
Flip salmon back and add 2 tbsp butter to pan. Brown for 1 1/2 minutes.
Serving: 6ozCalories: 55kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 19mgPotassium: 103mgFiber: 1gSugar: 3gVitamin A: 661IUVitamin C: 15mgCalcium: 33mgIron: 1mg