Ingredients
- 1 cup 1 cup orange juice, strained endend
- 1/2 cup 1/2 cup lemon juice endend
- 1/2 1/2 vanilla bean pod, split endend
- 1/4 cup 1/4 cup extra virgin olive oil plus 2 Tablespoons for searing endend
- 1/4 cup 1/4 cup fish stock (or water) endend
- 1 Tablespoon 1 Tablespoon balsamic vinegar endend
- 2 Tablespoons 2 Tablespoons honey endend
- 1/4 cup 1/4 cup coriander seeds, toasted and crushed endend
- 1/4 cup 1/4 cup fennel seeds, toasted and crushed endend
- 2 2 (6 oz. each) Alaska Salmon fillets endend
- Kosher salt, to taste endend
- 1/2 teaspoon 1/2 teaspoon fresh black pepper endend
Servings:
Units:
Instructions
- In a saucepan over medium heat, combine orange juice, lemon juice and vanilla bean pod. Cook over low heat until reduced by three-quarters.
- Discard vanilla bean. Cool sauce; pour into blender. Add 1/4 cup olive oil, fish stock, vinegar and honey; blend until smooth.
- 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.
- Sear salmon, skin side down. Once skin is crisp, gently turn salmon over. Cook salmon until opaque throughout.
- 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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