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Coriander and Fennel Encrusted Wild Alaska Salmon in a Citrus Emulsion by Chef Robert Wiedmaier

Coriander and Fennel Encrusted Wild Alaska Salmon in a Citrus Emulsion by Chef Robert Wiedmaier
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Servings
2
Cook Time
20 min
Servings
2
Cook Time
20 min
Coriander and Fennel Encrusted Wild Alaska Salmon in a Citrus Emulsion by Chef Robert Wiedmaier
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2
Cook Time
20 min
Servings
2
Cook Time
20 min
Instructions
  1. In a saucepan over medium heat, combine orange juice, lemon juice and vanilla bean pod. Cook over low heat until reduced by three-quarters.
  2. Discard vanilla bean. Cool sauce; pour into blender. Add 1/4 cup olive oil, fish stock, vinegar and honey; blend until smooth.
  3. Season salmon fillets on both sides with salt and pepper, then coat with toasted seeds. Heat a non-stick pan with 2 tablespoons olive oil.
  4. Sear salmon, skin side down. Once skin is crisp, gently turn salmon over. Cook salmon until opaque throughout.
  5. To serve, place a salmon fillet in the center of a plate. Drizzle sauce lightly on top and around. Sprinkle with salt, if desired.
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