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Sauce
- 3/4 cup fresh orange juice
- 1/2 cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 anchovy fillet, very finely minced (optional)
- 2 tablespoons finely minced onion
- 2 teaspoons each coarsely chopped parsley, basil,and
mint
- 2 tablespoons finely minced orange zest
- 1/8 teaspoon kosher salt
- Freshly ground black pepper
Salmon
- 4 6-ounce skinless fillets of salmon
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
1. Preheat the oven to 450 degrees F.
2. Combine all the sauce ingredients in a glass jar, cover
tightly, and shake vigorously. Reserve.
3. Season the salmon with salt and pepper to taste. In
a skillet large enough to hold all the salmon, heat the
olive oil over high heat. Place the salmon in the pan with
its original skin side down. Transfer the pan to the oven
and roast for 8 to 10 minutes, until medium rare, or longer
if desired. Transfer the cooked salmon to a serving platter
and keep warm while finishing the sauce.
4. Wipe out any olive oil remaining in the skillet and
add the sauce. Heat through for a few seconds over high
heat, spoon the sauce over the salmon, and serve.
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