Pan Roasted Salmon with Blood Orange Sauce Recipe

Pan Roasted Salmon with Blood Orange Sauce

Level: Easy | Servings: 4 | Total Time: 25 minutes | Hands-on Time: 25 minutes

Nutrition per serving: Calories 617, Fat 37g, Saturated Fat 7g, Carbs 29g, Fiber 6g, Sugar 19g, Protein 38g, Cholesterol 94mg, Sodium 1062mg

Indulge in this vibrant, nutritious salmon dish where crispy-skinned fillets meet a sweet-tangy blood orange sauce that perfectly balances the fish's richness. A refreshing fennel salad adds crunch and brightnessready in just 25 minutes for an effortless, impressive meal that will inspire your next dinner!

Salmon Ingredients

• Four salmon fillets, skin on, 6 ounces each
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly grated ginger
• 4 garlic cloves, finely minced
• 2 sprigs rosemary, leaves thinly chopped
• 1/2 cup dry white wine
• 3/4 cup freshly pressed blood orange juice
• 1 tablespoon pure maple syrup

Salad Ingredients

• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 1/2 cup celery leaves
• 1 tablespoon finely chopped shallot
• Zest from 1 blood orange
• Kosher salt and black pepper, to taste
• 2 fennel bulbs, thinly sliced
• 3 tablespoons fennel fronds
• 1 tablespoon flat-leaf parsley, chopped

Instructions

1. For the salmon: Dry the salmon fillets with paper towels and season only the flesh side with salt.
2. Put a cast-iron skillet on medium-high until hot. Pour in 1 tablespoon olive oil. Position the salmon fillets skin-side down and press down with a smaller heavy pan to keep them even. Lower heat to medium and let cook, undisturbed, for 30-60 seconds. Remove the top pan; continue cooking another 3-4 minutes without flipping. Gently turn the fillets over and cook 2 minutes for medium-rare. If you want them more well done, extend cooking a few minutes until fully cooked.
3. Meanwhile, for the sauce, in another skillet at medium-low, warm the remaining tablespoon olive oil. Add ginger, garlic, and rosemary; saut until aromatic, about 1-2 minutes. Add white wine, allowing it to reduce for 3 minutes. Mix in the blood orange juice and maple syrup. Continue cooking until the sauce thickens, roughly 6-8 minutes. Adjust salt to taste.
4. For the salad: Whisk together lemon juice, olive oil, soy sauce, honey, celery leaves, shallots, and blood orange zest in a small bowl to create the vinaigrette. Add salt and pepper.
5. Toss fennel slices, fronds, and parsley in a large bowl. Pour the vinaigrette over and mix well.
6. For serving: Spoon the reduced blood orange sauce onto plates, set a salmon fillet on top, and serve alongside the fennel salad.

Cook Mode: Switch to keep your screen awake while preparing this delightful dish!