Salmon With Orange Butter Sauce

Total Time: 30 mins Preparation Time: 8 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 3/4 cup freshly squeezed orange juice
• 1 strip orange zest, 1/2-inch
• 1/4 cup shallot, julienned
• 1/2 bay leaf
• 1 teaspoon whole black peppercorn
• 1 garlic clove, smashed
• 1 sprig fresh thyme
• 1/3 cup dry wine
• 1/2 cup heavy cream
• 8 ounces cold unsalted butter, cut into small pieces (2 sticks)
• salt
• fresh ground black pepper
• 24 ounces salmon fillets, skin on, 6 ounces each
• 2 tablespoons canola oil or 2 tablespoons vegetable oil

Recipe

• 1 combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes.
• 2 add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer.
• 3 whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. do not allow the sauce to boil.
• 4 strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids.
• 5 season the sauce with salt and pepper to taste, and keep warm until ready to serve. (do not allow the sauce to boil or it will separate.).
• 6 season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• 7 heat the canola oil in a large skillet over medium-high heat. add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. flip the salmon over and cook until the fish is just cooked through; about 2 more minutes.
• 8 serve the salmon, skin side up, immediately. spoon the orange butter sauce around the fillets.